Clean-Out-the-Fridge Vegetable Soup

 

Clean-Out-the-Fridge Vegetable Soup

 

This soup is ideal for the use of up leftover veggies, reducing food waste, and making a healthful, comforting meal. It’s flexible—you can add almost any veggie you have got handy.

Ingredients (serves 4–6)

1–2 tablespoons olive oil

1 medium onion, chopped

2–3 garlic cloves, minced

2–3 carrots, sliced or diced

2–three celery stalks, chopped

2–three potatoes or candy potatoes, diced (non-compulsory, for heartiness)

Any leftover greens (bell peppers, zucchini, mushrooms, broccoli, cabbage, spinach, kale)

1 can (14 oz.) diced tomatoes or 2 sparkling tomatoes, chopped

6 cups vegetable broth or water

1–2 teaspoons dried herbs (thyme, oregano, Italian seasoning, or a mixture)

Salt and pepper to taste

Optional: cooked beans, lentils, or peas for protein

Optional garnish: fresh parsley, grated cheese, or a squeeze of lemon

Instructions

1. Heat the oil: In a massive soup pot, warmth olive oil over medium warmth. Sauté for five–7 minutes till the greens melt and the onion turns translucent.

2. Add ultimate greens: Toss in your leftover vegetables. Stir every now and then and prepare dinner for three–5 minutes. Hard vegetables like broccoli stems or cabbage middle may additionally want slightly longer.

3. Add liquid and seasoning: Pour inside the vegetable broth and diced tomatoes. Add dried herbs, salt, and pepper. Stir to combine.

4. Cover and allow simmer for 20–half-hour, till all vegetables are smooth.

5. Add protein (optionally available): If you have cooked beans, lentils, or peas, stir them in over the last 10 minutes of cooking.

6. Final changes: Taste the soup and alter salt, pepper, and herbs as wanted.

7. Serve: Ladle the recent soup into bowls. Garnish with chopped parsley or a sprinkle of cheese if you like.

 Tips for Using Leftover Vegetables

Leafy veggies: Add spinach, kale, or Swiss chard in the ultimate five minutes—they prepare dinner right away.

Root vegetables: Dice beets, turnips, or parsnips small to ensure they prepare dinner via.

Frozen veggies: Perfect for this soup—they don’t need thawing first.

Flavor boosters: Add a dash of soy sauce, hot sauce, or balsamic vinegar for additonal intensity.

Texture variant: Blend half the soup for a creamy base whilst leaving some chunky for texture.

 It’s ideal for a quick weeknight dinner or a meal prep alternative since it continues nicely inside the refrigerator for three–4 days and freezes superbly