Leftover Soup

Throw together a few ingredients and make a meal

At the bottom of my fridge there were the remnants of a white cabbage (I made coleslaw last Friday) a few red onions and some carrots, both orange and purple which I’d bought for novelty value. They were not at their best but these veggies were the basis of a wholesome soup that will give me six servings that I will freeze for a later date.

As long as you have vegetable stock cubes and tomato passata, you can add a handful of veg and make it a soup. If you throw in some pasta, rice or baby potatoes it becomes a filling meal. I just served mine with grated cheese and thick slices of granary bread for dinner.

  1. Chop your vegetables, I had a quarter of cabbage, two small red onions and four carrots. Add finely chopped garlic if you have it.
  2. Throw it all into a very large saucepan with a generous splash of olive oil, some sea salt and black pepper. Stir for about ten minutes on a medium heat, until all the veg is softened and you can smell the cooked garlic and onion.
  3. Add 3 pints of water and a vegetable stock cube and stir. Add 500ml of tomato passata. Stir well and let it cook on a very low heat for about an hour.
  4. Stir in a tablespoon of balsamic vinegar to enhance the flavours. You can now blend the soup until smooth or leave it. Add salt and pepper to taste or any fresh herbs you fancy, oregano or thyme work well with tomato bases. Serve with crusty bread or a roll filled with cheese. NOMNOMNOM

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