Who has lots of veg sitting at the back of the fridge looking a bit sad? This clear out the fridge soup is a great idea to use it all up!
All you need to do is throw all those bits of veg in a pan. Add some herbs, beans and stock and blend until smooth. So easy! The beans are optional, but they really give any soup a lovely thick creaminess (and obviously add to the nutritional value too).
It really is so simple to make. It freezes well is a great one to make in a big batch for the week.
Nutritional highlights:
With all the veggies as well as the herbs and beans, it’s packed with fibre, vitamins and minerals and is very low in fat. The butter beans not only make it creamy, but are also high in protein, iron, magnesium and potassium.
If you are watching calories, then this is lovely filling dish with only 178kcal per serving.
Storage & Shelf life
This soup will keep in the fridge for 3-4 days.
It also freezes very well and will keep in the freezer for up to 3 months.
Recipe Tips
- This recipe is super flexible so you can really use any veggies you have lying around in your fridge. Just try and keep the quantities similar.
- The same goes for the beans – if you want to add a different kind of bean or some chickpeas or lentils then that would work too.
- Try and use all parts of the vegetables. For example, I cut up the broccoli stalks and add them to the pan too!
If you liked this Clear out the Fridge soup, why not try:
Immune Boosting Super Greens Soup
Clear Out The Fridge Soup
Ingredients
- 1 tbsp olive oil
- 1 onion
- ½ small swede
- ½ celeriac
- 2 small potatoes
- ¼ butternut squash
- 2 carrots
- ½ head of broccoli including the stalk
- 1 tsp sea salt & lots of black pepper
- A few sprigs of thyme
- 700 g jar of butter beans (24oz)
- 2 litres of veg stock (8 cups)
Instructions
- Peel and roughly chop all the vegetables. Heat up the oil in a large pan. Fry the onion in the oil for a couple of minutes.
- Add the other vegetables and all the other ingredients to the pan and bring to the boil. Simmer until the veg is cooked (about 20 minutes).
- Once cooked, blend until smooth (I just use a stick blender for this). Season again, if needed, and serve with some extra herbs and a drizzle of cream, if you like.
Notes
- This recipe is super flexible so you can really use any veggies you have lying around in your fridge – just try and keep the quantities similar.
- This soup freezes very well and will keep in the freezer for up to 3 months. It will also keep in the fridge for 3-4 days, if you want to make a big batch for easy lunches.
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