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!
<item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 sprig of rosemary<item-todo-done><item-todo-done>1 x 400g can of haricot beans<item-todo-done><item-todo-done>750ml low-sodium vegetable stock<item-todo-done><item-todo-done>200g mixed vegetables - such as carrot, leeks, celery, butternut squash, beetroot, swede, cauliflower<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>1 handful of kale<item-todo-done><item-todo-done> chunky bread<item-todo-done><item-todo-done>2 tsp olive oil<item-todo-done>
Preheat oven to 180°C | Baking tray | Powerful blender l Saucepan