Think you don’t have enough to make a meal? Think again! Turning leftovers into delicious soups is the perfect solution to the dinner dilemma. It’s an all-too-common problem: you open the fridge, and while there are assorted, perhaps tired-looking veggies and other leftovers, it seems impossible to turn them into a fulfilling, dare I say, gourmet meal. Here are three simple recipes that will make the most out of what you have on hand. Utilizing leftovers not only reduces food waste but also saves time and money. Let these ideas inspire you to create healthy, satisfying meals out of virtually nothing.
Stock Your Pantry
If you have a few essential ingredients, you can always whip up an impressive impromptu soup. I recommend filling your pantry with these staples:
• Keep bouillon or canned broth on hand to create a flavorful foundation for your soup.
• A few basic spices make any soup shine: dried chili pepper flakes, an Italian seasoning blend or herbes de Provence are all you need.
• Canned beans, corn or vegetables keep for months and are there when you need them.
• Elbow pasta or rice bulk up a light soup.
Vegetable Medley Soup
If you have a variety of leftover vegetables, this recipe, inspired by Jacques Pépin’s Fridge Soup, is delicious and will save you money and time.
Bring 6 cups of water or broth to boil. Sauté aromatics such as onions, leek, scallion or garlic before adding. Wash and peel carrots, celery and potatoes, cut coarsely, and toss into the boiling stock. Even if the vegetables look soft or flimsy, they will still add a nice flavor to the soup. Toss in that zucchini, broccoli or bell pepper lurking in the back corners. Now is your chance to clean the fridge! Wilted lettuce or other leafy greens, such as spinach or kale, can also be added to the stock. Add all vegetables to the pot, simmer and stir until tender, about 15-20 minutes. You can serve the soup as is or use an immersion blender to create a creamy blended soup. Add salt and fresh ground black pepper to taste. Et voilà!