Don’t you just love summertime? As a food lover, it is my favourite time of the year with all the fresh vegetables and a full rainbow of colours in my fridge to choose from! But what happens if you over buy? Or have ingredients that may have lost some of their freshness? Or if you have a garden that is giving you lots of produce? Or if your lettuce is about to wilt? Green vegetables to use up? For me, it’s time for Fridge Soup!
Although the name makes you think this might be a cold soup, it is not. Think of it as a way to use up everything in your fridge. It is one the simplest and tastiest soups I have made!
Anything green that is in the refrigerator to fill the pot. You can use whatever is in your fridge. Just get creative and trust that this soup will taste delicious and refreshing! When I have made this I have included:
- A head of baby gem lettuce
- An onion (or stalk of leek)
- A few stalks of celery
- 3/4 of a bag of baby kale
- A handful of swiss chard
- Half a bulb of fennel
- Half a small bag of frozen peas
- Parsley and coriander (any fresh green herbs I had in the fridge that hadn’t used – I’ve also added basil)
- Dried seaweed (I have packs of this in my cupboard as I like to cook Asian food – I have used kombu and also hijiki in this soup)
1 big pot
- Dice the onion and celery if you are using these ingredients. Heat some olive oil in your pot. Sauté the onion and celery until soft.
- Chop the remainder of the vegetables into pieces. Add to the pot.
- Cover with water and bring to a boil for 30 minutes.
- Use a hand held blender, a blender, or a food processor to blend smooth once cooked.
Serve with a swirl of miso paste, salt, croutons, or on its own. How about with some mixed seeds on top for crunch? Or if you have leftover meat, you could stir that through for a meatier option. The possibilities are endless, with a base as versatile and easy as throwing everything green that is in your fridge into a pot.
Let us know if you try this and any thoughts you have about this fridge-tastic soup!