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Fridge Bottom Soup using up left overs #NoCroutonsRequired #CreditCrunchMunch #ShopLocal

October 20, 2013

Fridge Bottom Soup using up leftovers at DinnerWithCrayons.com #soup #recipes #thrifty #mealplans

Saturday lunch so often means soup in our house. Prior to every supermarket trip I’ll do a sweep of the fridge bottom drawers and see what can be used up in a soup for lunch or maybe a curry that night.

Leaving a nice clear space for the fresh new ingredients I’m about to stock up with.

Anything that might be too lacklustre to eat raw or you’re just generally sick of the sight of can be simmered and blitzed in a low cost lunch dish of soup.

With soup a healthy eating, thrifty, convenient option, there’s very little excuse for wasting vegetables. You don’t even have to be eating it that day, I often freeze soups in flat single portion pouches by laying bags in a larger box. This way you can stack them up in same size piles when frozen.

It goes without saying that you might chuck anything into a fridge bottom soup but here’s what was in ours today:

 

Fridge Bottom Soup

Serves 3-4

 

Ingredients:

1 tbsp olive oil

3 small onions, finely chopped (1 big one is fine)

2 big cloves of garlic, finely chopped

4 rather soft tomatoes chopped into chunks (stalky bits removed)

4 floppy carrots, peeled and chopped into chunks

1 vegetable stock cube or pot dissolved in 1 litre boiling water from kettle.

A few stalks of wilted basil (use any fresher ones as garnish)

You will need a blender.

 

Directions:

1. Heat the oil in a large saucepan, when hot fry the chopped onion until soft. Add the garlic and continue to fry until golden brown.

2. Add the carrots and the stock. Bring up to the boil and simmer for ten minutes until the carrots are cooked.

3. Add the tomatoes, heat through. Turn off the heat and blend thoroughly either with a stick blender

4. Serve with good bread and butter. Serve immediately or freeze for later.

lurpak-sourdough.JPG IMG_2398.JPG

This soup is being submitted to the following blog events:

No Croutons Required hosted alternately by Lisa and this month Jac at Tinned Tomatoes with the theme “blended soup”.

Credit Crunch Munch organised by Helen and Camilla and this month hosted by Michelle at Utterly Scrummy.

Shop Local hosted by Elizabeth’s Kitchen Diary – this soup was using locally bought organic carrots from Second Nature in Walthamstow.

no+croutons+required.jpg ShopLocal.jpg Credit-Crunch-Munch.gif

With thanks to Buy It Direct for the blender and Lurpak for the sourdough and sample of their new slow churned butter.

Filed Under: Eating In Tagged With: carrot, No Croutons Required, onions, tomatoes

Mid week Moroccan turkey with cous cous

April 26, 2013

My Moroccan turkey with cous cous is a super easy turkey recipe for a weekday supper that’s not too spicy for kids and not too bland for grown ups.

Something I’m ever thankful for is that my son enjoys spiced food and so long as I don’t go too crazy with the chilli he will eat food virtually as spicy as my husband and I like it.

This dish starts with a base of garlic and cumin (which isn’t hot) and you can decant your child’s portion before you hot things up to your own taste.

…

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Filed Under: Eating In Tagged With: carrot, cous cous, cumin, garlic, parsley, red onion, red pepper, sweetcorn, tomato, tumeric, turkey

Zero effort spicy carrot soup

January 23, 2013

Who needs canned soup when you can have this spicy carrot soup ready inside 15 minutes?

spicy carrot soup

On Saturday I was busy cooking my souffles for Blue Kitchen Bake’s French Classic challenge and the idea had been we would have souffle for lunch….

Read More

Filed Under: Eating In Tagged With: carrot, coriander, cream, potato, tumeric

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