We’ve all been there, it’s got a week until pay day you have £0.18 left in your bank account, a couple of pennies at the bottom of your bag and all you want is something decent- not just pasta with a can of tomatoes chucked on top. I had a few random veggies left in my fridge which really needed eating so I decided to make a soup. The measurements and the variety of vegetables are a little odd (lots of green pepper- always the last thing to be eaten) but you can use whatever you have left in the fridge! It’s the whole point of this soup!
- 1 potato
- 2 green peppers
- ½ a carrot
- 1 can on tomatoes
- 1 can of cannellini beans
- 1 onions
- 3 cloves of garlic
- 1 tablespoon of olive oil
- 1 mug of vegetable stock
- 2 bay leaves
- A sprinkle of mixed dried herbs
- 3 sticks of celery
- 3 tsp of flaked chilli
- Chop the onions, garlic and celery into small chunks and sauté in some olive oil and salt.
- While they are softening, chop the rest of the vegetables into similar sized chunks and add them to the pan to sauté a little more. (apart from the tin of tomatoes and beans.)
- After about 3 minuets, add the spices and cover the veggies in stock and a can of tomatoes.
- Leave to simmer for around 15 minuets or until it has reduced but 1/3.
- Now, rinse the can of beans under some cold water. This step is really important- the brine that they are kept in can make you a bit gassy if you do not wash it off!
- Add to the soup and then transfer half to your blender. With mixed veggie soups I like to leave some chunky bits- but you can blend the whole thing if you want!
- Now mix everything back together and serve with a crusty white roll and some avocado.