Scrappy Soup
This soup is made up from the odds & ends of vegetables that I keep in the freezer from when I cook. This is a very good way to cut your food waste and even better, it makes the most delicious soup! If you are using butternut squash or pumpkin, then scoop out the seeds, mix them with a little oil and chilli powder and roast them in a hot oven for 10 mins or so. Scatter them over your soup for a healthier version of a crouton! Add spices such as garam masala if yo like. Really the possibilities are endless.
Ingredients:
2 brown onions, sliced
1 tbsp rapeseed oil
1 large potato, cubed, skin on
Enough frozen scraps of vegetables to have filled two medium freezer bags, including cauliflower leaves, stalks etc... if you want a creamier soup. Cube the larger vegetables, such as butternut squash etc...
1 vegetable stock cube
Water
S&P
Optional:
Spiced seeds
2 tsp garam masala
Flat leaf parsley
Method:
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Heat the oil in a medium sized saucepan and fry the onions with a pinch of salt. Add the garam masala here, if using.
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Add all your vegetables and fry them with the onions for a few minutes.
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Fill the saucepan with water and add the stock cube & seasoning.
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Bring to the boil and then blend once the potatoes are soft.
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Add the toasted seeds just before serving and some freshly chopped flat leaf parsley.
