Fridge soup has prevented me from starving to death before pay day for several years now. It’s literally made up of left over bits and bobs in my veg drawer which may not sound appetising but trust me, it’s delicious. All you need is an onion, a couple of stock pots and a load of old veg that needs using up, simples.
It’s never a thick blended soup though, it’s more of a broth inspired by many a skiing holiday. You may or may not know, that being vegetarian in Europe is shit. Made worse by the fact that my dad was a very fussy vegetarian. This meant the only thing we could really eat was cheese because well, there wasn’t much else. Getting the cheese sweats up a mountain became the norm for me and dad, that’s what two fondues a day will do to you.
However, sometimes, rarely but sometimes, we’d be lucky enough to get a vegetable broth. Probably wasn’t even vegetarian but we never asked, we didn’t wanna know. It was always the same, a beautifully clear stock with small elegantly chopped vegetables floating in it and served with a white baguette. Mmmm.
So anyway, back to the soup. Mine isn’t quite so delicate but it’s certainly tasty. Sometimes I dig around my cupboards and chuck in a can of pulses along with anything else that needs using up. You can put whatever you want in it really but here’s the formula I tend to use:
Half an onion +2 garlic cloves + 1.5 litre of stock + half filled pot of veg
+ 1 can of pulses (optional)
Serves 4 / Takes 25 – 30 minutes
Make it vegan: Don’t top with cheese
Half a large onion finely chopped
2 crushed garlic cloves
Half a green pepper finely chopped
1 leek roughly chopped
1 large carrot finely chopped
Half an aubergine roughly chopped
2 handfuls of kale
2 handfuls spinach
3 ribs of celery plus inner leaves roughly chopped
2 vegetable stock pots 1.5 litres
Small handful of fresh coriander finely chopped with some storks
Salt and pepper
1 tbs olive oil and sprinkle of Parmesan to serve
(For a more rich broth, try adding a teaspoon or two of Marmite)
1. Fry the onion and crushed garlic in a big pot with fry light and little water to steam and soften. Add the chopped carrots, green pepper, leek and sweat on a medium heat for 5 minutes. The kale, fresh coriander and spinach I’ll add later as that doesn’t take long to cook. If I was adding a can of beans I would also add these later as they only really need heating through.
2. Add the stock, a good pinch of salt and pepper and bring to the boil. Reduce the heat and simmer for 15 minutes.
3. Finally add the kale, coriander, spinach (beans if using) and cook for a further 5 minutes.
4. Serve up with a sprinkle of Parmesan and a tbs of olive oil.
Fridge vegetable broth vs2
Half an onion, 1 large garlic clove, 1 courgette, 2 medium carrots, 1 leek, 2 handfuls of kale, small baking potato, half can of sweetcorn, small handful parsley, half a bottle of passata, 1.5 litre veg stock
Fridge vegetable broth vs3
Half an onion, 2 garlic cloves, 1 can of chickpeas, 1 red pepper, 1 courgette, 1 baking potato, half a bag of spinach, 3 small carrots, 8 cherry tomatoes, 1.5 litre veg stock, finely chopped parsley.
If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale email@example.com