I received a beautiful big box of vegetables today, as I’ve started ordering a weekly box rom Ooooby with the busy 6 weeks ahead. (No, I am not being paid to make mentions. I paid for my produce and I love their philosophy, so they’re getting a mention for any other busy Sydney siders who need a good outsource)
When I received it and went to put it all away, I found a few sorry looking veggies that were coming to the end of their days. There was only one thing to do: Make a ‘fridge scraps soup’ – All those leftover bits of veg, united as one to become the best they can be, together as a velvety, thick soup.
This style of soup is awesome to…
- Stretch budget
- Minimise waste
- Make something out of things that would individually be really uninspiring
How great is that?
It looks as delicious and packed with flavour as it tasted. The Tahini yoghurt makes it at the end. If you can’t / don’t do dairy, swap the butter and yoghurt for olive oil and almond yoghurt.
Do you make fridge scraps soups?
Tag me on instagram @lowtoxlife if you think to next time – Let’s celebrate the beauty that comes from the scraps, when we’re a little savvy and make the most of them!
Fridge Scraps Soup Recipe
Short version – a rule of thumb loose guide
- 3 cups stock
- 7-8 cups rough chopped array of veggies
- sea veggies to boost minerals
- 1 knob butter for a velvety finish once you’ve pureed the soup at the end
What I did today – detailed version
- 1 large onion
- 2 tbsp butter, tallow, lard, ghee or avocado oil
- 3 cups stock / broth I used chicken broth for this one, but veggie or beef are great too.
- 2 cups roughly chopped starchy veg (think sweet potato, potato or pumpkin will suit too)
- 2 cups watery green veg (zucchini I used but you could use anythign from the squash family)
- 2 medium beetroots (the colour is so beautiful and full of such goodness)
- 2 cups leafy greens (I used cavolo nero but you could use baby spinach, chard, spinach or kale)
- 1 cup 'randoms' I had a couple of mushrooms, a sorry half carrot, a chunk of fennel and 2 limp spring onion stalks… throw them in!
- 1 tbsp dulse flakes (sea vegetable for mineral boost)
- 1 tsp mixed dried herbs I used French
- 1 tsp paprika (mild or hot)
- 1 tsp sea salt
- dried chilli to taste (optional)
- Juice of 1/2 a lime at the end
- 30 g butter to stir in at the end
For the TOPPING
- Blitz together to combine and dollop in the middle of the soups once served.
- Finally top with something green and cracked pepper or dried chilli.
For the SOUP
- Sauté onion in chosen fat
- Add all veggies, stock, dulse, herbs, paprika and salt and cook on a gentle boil for 25 minutes.
- Blitz soup in a food processor, blender or with a stick blender until super smooth.
- Add big knob of butter in at the end for an extra silky texture.