Parsnip and Leek Soup
Turn Your Leftovers into Liquid Gold: The Ultimate Leftover Vegetable Soup
Are you tired of staring into the fridge at a collection of vegetables nearing their end, wondering what to do with them? Do you want a comforting, healthy, and incredibly easy lunch option? Then look no further! This Leftover Vegetable Soup recipe is your answer. It’s a fantastic way to reduce food waste, nourish your body, and enjoy a delicious meal with minimal effort.
This isn’t just any vegetable soup; it’s a flexible, forgiving recipe. Feel free to swap out vegetables based on what you have on hand. The key is to use what you’ve got and create something wonderful. Parsnips and leeks provide a lovely sweetness, but carrots, celery, or even broccoli stems would work beautifully.
Why You’ll Love This Recipe:
- Reduces Food Waste: A brilliant way to use up those odds and ends of vegetables.
- Quick & Easy: Ready in just 30 minutes!
- Healthy & Nutritious: Packed with vitamins and minerals.
- Comforting & Flavorful: A warm and satisfying meal.
- Customizable: Adapt it to your taste and what you have on hand.
Tips for the Best Soup:
- Don’t be afraid to experiment: Swap out vegetables, add different herbs, or adjust the seasoning to your liking.
- Use a good quality stock: The stock is the base of the soup, so a flavorful stock will make a big difference.
- Blend to your desired consistency: Some people prefer a smooth soup, while others like a bit of texture. Blend accordingly.
- A swirl of sour cream adds richness: It’s optional, but highly recommended!
Frequently Asked Questions:
Q: Can I use frozen vegetables in this soup?
A: Absolutely! Frozen vegetables are a great option, especially if you don’t have enough fresh vegetables on hand. Just add them directly to the pot with the stock.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan/vegetarian?
A: This recipe is vegetarian. To make it vegan, simply omit the sour cream or substitute it with a plant-based alternative.
Q: What other herbs would be good in this soup?
A: Thyme, rosemary, or oregano would all be delicious additions. Add them along with the bay leaves.
Q: Can I add protein to this soup?
A: Definitely! Cooked chicken, chickpeas, or lentils would all be great additions. Add them during the last few minutes of cooking.
So, next time you’re staring into a fridge full of leftover vegetables, remember this recipe. It’s a simple, satisfying, and sustainable way to enjoy a delicious meal!
Leftover Vegetable Soup
Ingredients
- 1/2 brown onion brown onion thinly sliced
- 1 1/2 parsnips parsnips diced 1cm
- 1/2 leek leek thinly sliced
- 3 cups vegetable or chicken stock
- 1–2 bay leaves optional
- 1/4 cup lite sour cream
- 1/4 lemon juice of
- to taste Parsley
Instructions
- Heat 1/2 tsp oil in a pot on a medium heat. Add onion and cook for 1–2 minutes, until starting to soften.
- Add parsnips, leek and 1/2 tsp salt to the pot and season well with freshly cracked black pepper. Cook for 3–4 minutes, then add stock and bay leaves. Bring to the boil, then reduce heat to low and cook for about 15 minutes, until veggies are tender.
- Remove bay leaves from soup and use a stick mixer to blend soup, then fold through sour cream and lemon juice, until combined. Season to taste.
- Serve topped with a little parsley.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
