This recipe came from me emptying my vege box so it is not really a recipe but more of idea of what to do when you note you have some left over dregs of vegetables in your drawer and you desperately want to use them before they become part of the garbage! Just follow the basic principle and use whatever veges you have - I guarantee you will be surprised at your success!
- Olive Oil
- 2 red onions
- 3 spring onions
- smoked paprika
- celery sticks I didn’t have any but it would have been good!
- 4 carrots
- 4 beetroots
- 6 potatoes
- 1 tin kidney beans
- 1/2 punnet cherry tomatoes
- chicken or vegetable stock
- 1 lemon or lime
- 1/2 bag rocket
- parmesan grated
- garlic salt
Finely chop the red onion and spring onion.
Heat the oil in a heavy based pan and add in the onions and smoked paprika to start gently cooking.
Meantime start chopping the celery, carrots, beetroots and potatoes. You want to cube them quite small - this way they will all cook at the same time and you don’t want to puree this soup - keep it more like a minestrone.
Add the chopped vegetables to the onion and oil and toss to combine. Allow to cook for a few minutes.
Add in enough stock to just cover your vegetables.
Bring to the boil and then reduce to a simmer and cook until your vegetables are soft (around 20-30 minutes)
Add in the kidney beans and cherry tomatoes and cook through to warm - around 5 minutes. Squeeze in the juice of a lemon.
Check the seasoning and add salt and pepper as needed.
At the last minute add in the rocket leaves (leaving some for presentation) and let them wilt into the soup.
Grate over some parmesan to serve.
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