How to Make Soup Without A Recipe (2024)

Don’t throw your leftovers and tired-looking vegetables away. Transform them into a nutritious meal instead. Here is my simple guide on how to make soup without a recipe!

Once a week, I find it a useful exercise to go through myfridge and rescue tired vegetables and diverse leftovers. During the cold weather, my preferred way of salvaging it all is soup. I learned this from my mum who specialises in “clear-out-the fridge” soup recipes! Sheceremoniously serves it underthefancy French name of “Soupe de Légumes” (aka vegetable soup).

I like to mix togetherany vegetables that are past their prime, avoiding of course anything too hairy or that has started to rot. I will also throw in roasted, steamed, frozen vegetables, as well asscraps of meat that have been left behind.In less than 40 minutes I can produce a delicious and nutritious meal, satisfied that I have not wasted any food and have been cleverlythrifty.

There are three staple foods I try to never run out of onions, garlic and olive oil. Then on “clear-out-the-fridge” days, everything else is optional. Soup is hard to get wrong, still there are a few simple rules to follow.

1) The base
Astandard easy way to start soup is to fry one onion with twocrushedgarlic cloves in some olive oil.

2) Choosing the vegetables
Choose between 500g to 1 kg (1 to 2 pounds) of vegetables cut in small chunks. A good rule of thumbis to get an equalweightbalance (somewhere around half and half) between vegetables that will provide consistency and vegetables that will provide liquid.

For consistency choose potato, carrot, parsnip, turnip, celeriac, beetroot, Jerusalem artichoke, butternut squash, pumpkin, pea, cauliflower. Vegetables that give more liquid include courgette, tomato, celery, leek, cabbage, spinach.Fruits such as apple, pearorquince also partner well in soup.

How many vegetables you end up mixing up together is down to your personal preference. I usually try not to go beyond four.

3) How much stock to add
A simple rule is to addenough stock to cover the vegetables in your pan.I use Marigold Organic Vegetable Stock.

4) How long to cook it for
Once you added the stock, bring the liquid to a boil. You can then cover the soup, lower to medium heat and cook for around 20 mins until the vegetables are soft.

5) Last minute adjustments
When thesoup is cooked, I use a hand blender to liquidise it. If the consistency is too thick Iadd a bit more stock. If it is too thin, a tablespoon of cornflour helps thicken it. This is entirely a personal preference though and you can choose not to puree.

A dash of freshly grated nutmeg and/or a sprinkle of chopped parsley is in most cases a fail-safe way to add last-minute flavour. You can also adjust the taste with a bit of cream, milk, yoghurt, cheese, lemon juice etc…Season to taste with salt & pepper.

And of course, to top it all, stale breadmakes wonderfulcroutons!

Other things you might like to read

• Wonky Fruits and Vegetables Extreme Makeover
• Loving Your Leftovers
• Your Top 5 Recipes For 2016