The Best Leftover Soup – Food Pharmacy

Recipes, Therese Elgquist

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The Best Leftover Soup

Once in a while (or quite often) we find pieces or parts of different vegetables in the fridge. Too small to star as the main character in a movie, but perfect to add to a mixed vegetable soup. On this particular day, we found the following treats in the fridge: 1/2 fennel bulb, 1/4 butternut squash, some garlic cloves, and a small sweet potato. Combined with the crushed tomatoes we also had at home, this turned out to be the perfect leftover soup.

Since it is what it is – a leftover soup – the measurements will vary. The whole idea is to take whatever you have at home and do the best you can. And, the use of seasonings is a creative process. Start with a small amount and gradually add more if needed. It’s much easier to adjust the taste when you start small.

Almost forgot! Further down, we will reveal our best tip for making delicious and extra creamy leftover soups, no matter what vegetables you use. Stay tuned!

The best leftover soup
Servings: unknown

1 yellow onion
1 small garlic clove
1 tsp dried turmeric
1 tsp paprika powder
1 tsp ground ginger
a pinch of chili flakes
1/4 butternut squash
1 small sweet potato
1/2 fennel
coconut milk
1 cup crushed tomatoes (or during summer, fresh tomatoes)
1 tsp honey or maple syrup (optional)
cold-pressed olive oil
a handful fresh parsley, or 1 tbsp frozen
1 tsp – 1 tbsp apple cider vinegar
salt and freshly ground black pepper

Peel and finely chop onions and garlic. Pan-fry at low temperature in olive oil, until soft. Add turmeric, paprika powder, ground ginger and chili flakes. Wash and cut the vegetables into chunks. Put all of them in a high speed blender, together with the onions and garlic, and add water until all vegetables are covered, and then about half an inch more

(Sorry, we have to interrupt ourselves here. This is the best tip for making incredibly delicious and creamy vegetable soup. Always water half an inch over the vegetables. Works with every recipe. Such an easy trick!)

Mix until the soup is smooth, but feel free to add some coconut milk to get the perfect consistency. Add parsley, and press the pulse button a couple of times. If you don’t have a blender with heating function, it’s time to move it to the stove. Salt and pepper to taste, add apple cider vinegar and maybe some honey. Serve with topping of your choice, perhaps toasted coconut flakes, hemp seeds, pomegranate seeds or fresh parlsey.

This is a guest post. The opinions expressed are the writer’s own.



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