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Fridge Scraps Soup Recipe

Servings: 3 adults

Ingredients

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 - Top with a zingy tahini yoghurt mix.

  • 1/2 cup yoghurt
  • 1/4 cup tahini
  • 2 pinches salt
  • 2 tbsp lemon juice

Instructions

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.