I call this pot luck soup but perhaps “what is left in the fridge” soup would be better! I hate waste, obviously we all have to throw some bits away occasionally and you have to be conscious of sell by dates.
I fancied some soup for my lunch and looking in the fridge there was some avocado that was overripe- I like avocado quite firm not mushy! There were also some leftover vegetables – leek, courgette, potato and carrot. Not even enough for a portion. So I ended up chancing putting it all in the pan with some milk and water and seasoning, boiling it up, blending it and adding some lemon juice and chopped herbs. Then for a taste…… mmmm it was yummy!
I often make soups like this and most of the time it is successful. There are certain things which work well in a soup –
- Any beans including baked beans.
- Overripe avocado and tomatoes.
- Leftover vegetables, preferably all cooked or all raw.
- Stewed apple or pear.
- Coconut milk, almond milk.
- Great for using those little bits of Thai paste or Harissa. We all end up with jars of “bits” in the fridge door.
- Cooked Chestnuts.
- Ends of cheese, particularly a blue cheese which packs a great flavour or cream cheese to enhance the soup.
- That little bit of cream in the pot.
- Any leftover herbs ( these can also be used to make Garden Herb Pesto though any of this can be lovely in a soup as well!)
and some which do not –
- Anything that has been soaked in vinegar. eg beetroot is a lovely addition to soup but not if it has been in vinegar.
- Remove the skin from any roasted vegetable which might be tough such as potato or sweet potato.
- Aubergine makes a rather bitter flavour.
Pot Luck SoupThis is how I made my pot luck soup.Servings: 2
- 4 small pieces cooked carrot
- 4 small pieces cooked leek
- 2 roasted new potatoes,sliced
- 1/2 avocado, chopped
- 1 tbsp homemade hummus
- salt and pepper to season
- 1 tsp lemon juice
- 300 ml milk and water, mixed
- chopped parsley, to garnish
- yogurt, to garnish
- Place all the ingredients into a pan except the lemon juice, parsley, seasoning and yogurt.
- Bring to a slow simmer and keep simmering for about 10-15 minutes stirring occasionally, until everything is soft.
- Blitz until smooth adding more water if needed.
- Season to taste and add the parsley. Heat through and serve with a spoonful of yogurt on top.
NotesTo add extra flavour try adding any spices in your cupboard. Add them slowly and keep tasting. Coriander adds a slight sweetness, turmeric can be bittern for a smoky flavour add some paprika. I often find lemon juice is great and adding that little extra to flavour soups.