I always think if you cook once, you should feed twice. If you’re going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it’s also for Wednesday’s dinner. (Curtis Stone)
This week I decided to spend as little as possible on my weekly shop. I made an effort to use up what I could from my food cupboard/ refrigerator and create recipes using these ingredients. These cost-effective concoctions can still taste great, as well as being good for your health and your purse!
One recipe I often use towards the end of a week, is what I like to call my “soup of the week”. It is rustled up using a medley of any leftover vegetables I have in the fridge or freezer. I fry the chopped vegetables in some butter, pour in boiling water as well as any herbs I feel may go with the soup, add a stock pot, blend….et voila! I have been very fortunate with this dish as I can’t remember a time it hasn’t worked, no matter what the ingredients. This week was no exception.
Soup of the Week (serves 2-4 or maybe more, depending on how much vegetables you have left!)
2 celery sticks
2 large leeks
1/2 bag of kale
1 clove of garlic
1 chicken Knorr stock pot (vegetable stock also would work)
coriander and parsley (if fresh add 1 tbsp. of each or if dried add 1tsp. of each)
1 tbsp. butter
chives for decoration
salt and pepper to taste
- Finely chop the onion, garlic and celery into small pieces Chop the leek into small pieces and wash in a colander with the kale.
- Peel and chop the apple into small pieces.
- Melt the butter in a saucepan on a low heat.
- Once melted add all the vegetables (including the apple and garlic) and stir.
- Place the lid onto the saucepan and sweat down the vegetables for 10/15 minutes.
- Pour some boiling water over the vegetables so it just covers them.
- Add the stock pot and the herbs and bring to the boil.
- Simmer for a further 20 minutes or until the vegetables are soft.
- Add salt and pepper to taste.
- You can eat the soup as it is or you can blend to make a smooth consistency. You may need to add more boiling water at this point.
- To decorate I snip a couple of chives and add to the top of the soup.
- Blending can sometimes change the taste of the soup and therefore you may choose to leave it just as it is.
- I often add a can of washed and drained chickpeas to the soup for protein.
- As yet, I haven’t found a vegetable or salad ingredient that doesn’t work in this soup, including lettuce and cucumber, which taste great and add a distinctive, fresh flavour. Plus, I always seem to have these leftover!
- Sometimes your soup may not need any stock, especially if it’s packed with veg (or if you use herbs)- so try it first before you add any in.
- I always have fresh herbs in my kitchen for my cooking- I keep them in the freezer and they are just as fresh and delicious when I come to use them.
- Lastly, if you end up making more than is needed, the soup can be frozen to use at a later date.