Give BOSH! a Shout
Your email has been sent
FRIDGE RAID SOUP
We find it hard to choose between the best vegan soup recipes, but we were surprised at how delicious we could make a soup with left overs in our fridge...and we are here to show how you how you can do the same.
The BOSH! fridge raid soup is a great way to use up excess veggies and can be eaten all year round for lunch or dinner. Making a big batch of soup and taking it to work is a great way to save money and guarantee healthiness.
Feel free to freestyle your own soup with different ingredients. Just use this technique loosely, and you’ll be good to go!
- 200g mixed vegetables (such as carrot, leeks, celery, butternut squash, beetroot, swede,)
- 1 onion
- 2 tsp + 1tsp of olive oil
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 can of haricot beans
- 2 tbsp tomato puree
- 500-750ml of low sodium vegetable stock
- 200g mixed vegetables (such as carrot, leeks, celery, butternut squash, beetroot, swede, Cauliflower)
- 4 cloves of garlic
Peel and chop the vegetables, cutting them in to 3 cm chunks | Drizzle with 1 tsp of olive oil and a pinch of salt, place on the lined baking tray along with the unpeeled garlic cloves and roast for 20-30 minutes until soft
Peel and finely slice the onion | Drain and rinse the haricot beans | Pick and finely chop the rosemary and thyme | Destem the kale and rip in to chunks| Add the remaining teaspoon of olive oil to a large saucepan and place over a low- medium heat l Add the onions and a pinch of salt and sweat for 10 minutes until translucent, stirring regularly | Add the herbs and cook for a further few minutes | Add the beans, tomato puree and vegetable stock and simmer for 10 minutes | Set aside and allow to cool slightly, place in a blender and blitz until completely smooth and creamy | Return the pureed soup to the pan and season to taste
Add the roasted vegetables to the soup| Squeeze the roasted garlic cloves so the contents comes out, add this to the soup and place over a medium heat | bring to a boil.
Toast the bread, once golden rub gently with the garlic clove and drizzle with 1 tsp of olive oil Serve the soup piping hot with a slice of garlic wholewheat toast