fridge soup

28 Jan

Yesterday I was given, as me and Emmms call it, ‘the gift of time’.

My Internet connections went crazy and I once again had no access to the www. You would be forgiven for thinking that I live in the middle of nowhere the amount of times I am off line for no fault of my own, but I actually reside in South-east London! Oh well, so the gift of time was given as everything I had planned to do was Internet related, so I opened the fridge, got out the weeks worth of half-eaten vegetables and began to create my Fridge Soup. (I also made some olive rolls, this time with wholemeal flour, not as good as their white flour brothers but still fab!)

If you are good like Emmms then why not use the saved water from cooking the likes of  pasta and vegetables and use as part of your stock!

Fridge Soup (for when you run out of everything except the lonely veg in the fridge)


ingredients (for example):

1 onion
1 potato
a handful of baby chantenay carrots un-pealed
4 tomatoes
2 sticks of celery
half a cabbage
2.5 pints of stock
2 birds’ eye chillies (optional)
crushed dried chilli (optional)
salt and pepper


Roughly chop the onion, carrots and potato. Fry the onion in olive oil until soft. Add the potato and carrots and some salt and pepper and continue to fry for another 5 minutes stirring regularly. (I added a good sprinkle of crushed chilli at this point but it is optional.)

Add the stock to the pan and bring to the boil. (Once at boiling point I also added 2 whole birds eye chillies; if you do: remember to take them out before you blend the soup!!!!!)

Meanwhile, make a small cut in the skin of the tomatoes and add them to a bowl of boiling water, let them soak for a minute then transfer them too cold water and remove the skin. Chop them roughly and set aside. Chop the celery and cabbage and add to the pan. Reduce the heat and let the veg simmer for about 10 minutes.

Add the tomatoes and a small handful of chopped coriander, cover and continue to simmer until all the veggies are soft.  Add required amount to a blender and blend as desired. You can also add some cream or crème fraiche at this point, however only add the cream/crème fraiche to a small amount and never to the whole pan unless you are sure you will be eating it all in one go.

Serve with crusty olive rolls!


2 Responses to “fridge soup”

  1. emmms 28 January 2009 at 3:28 pm #

    I LOVE THIS!!!! Fridge Soup is the new Leftover Stew. Yum!

  2. limeandlemon 28 January 2009 at 5:22 pm #

    sounds delicious .. Laila .

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