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
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.
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.
This soup is being submitted to the following blog events:
Shop Local hosted by Elizabeth’s Kitchen Diary – this soup was using locally bought organic carrots from Second Nature in Walthamstow.
With thanks to Buy It Direct for the blender and Lurpak for the sourdough and sample of their new slow churned butter.