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Superfree Kitchen Sink Soup

S: 19st4lb C: 16st5lb G: 10st5lb BMI: 38.1 Loss: 2st13lb(15.19%)
#1
I called it this because every time I make it I seem to throw in everything I have except the kitchen sink!

I always have some of this in the fridge for when I am peckish - one pot lasts me about 3 days (2 if I am a Hungry Horace), and is completely free.

I use whatever fresh vegetables I have in, particularly as a way to use up bits and pieces of veggies left in fridge that might normally be thrown out - today it is yellow and green courgette, marrow (these last 3 given me by a neighbour this morning from her allotment), mushroom, green and yellow pepper, new potatoes, baby carrots, celery and some chickpeas leftover from yesterday's salad.

Ingredients

1 onion, finely chopped
1 clove garlic, chopped
Vegetables of choice, chopped
1 tin chopped tomatoes
tinned sweetcorn or beans of some sort (eg cannellini, chickpeas, butter beans, mixed beans etc) - optional
1 tsp Marmite
1 tsp Vecon (or stock/cube of your choice)
squidge of tomato puree
chilli flakes
salt and pepper to taste
pinch of sugar (just to take the edge off the acidity of the tomatoes, it does make a big difference)

Method

Fry onion and garlic in fry light for a few minutes until translucent.

Add tomatoes, then fill tin twice with water and add to the pan.

Add all the vegetables, stock cube, tomato puree, Marmite, seasoning, bring to a boil and then leave to simmer until all veggies are cooked.

I imagine this would whizz down well to a lump free soup, but I like my soup to have bits in (makes me feel like I am eating more!) so I leave it as it is.
 
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