Ingredients for Leftover Vegetable Soup
- 1 large onion (roughly chopped)
- 1 carrot (sliced)
- 2 cloves garlic (roughly chopped)
- 1 bunch spinach (cooked/frozen/or fresh)
- 2 Potatoes (uncooked or cooked chopped into pieces)
- 4 tbsp extra virgin olive oil
- 1 liter water
- 1 pinch salt
- 1 Left over chorizo (cooked or uncooked sliced)
- 1 cabbage (cooked or uncooked shredded)
- 1 bay leaf
- 1 chicken stock cube
- Leftover cooked kidney beans or left over tinned beans (any beans will do)
- 1 handful leftover green beans (cooked or uncooked)
- 1 handful parsley or coriander (roughly chopped)
Cooking Instructions for making Leftover Vegetable Soup
Now the timings you add ingredients will vary depending on whether your ingredients are already cooked or uncooked.
Place the water in a pan on a high heat with the salt, chicken stock cube, bay leaf and 2 spoonfuls of olive oil.
Add the onion, garlic, kidney beans and chorizo
If adding uncooked ingredients otherwise skip this step: Add the potatoes, green beans and carrot at this time.
Bring to the boil and cook for around 10-15 minutes.
Uncooked only if adding already cooked skip this step again: Add the cabbage and cook for a further 10-15 minutes
Add the Spinach and parsley or coriander and cook for a further 5 minutes
If adding cooked ingredients: it’s time to add them here and cook for 2-3 minutes.
Just before turning the heat off add the rest of the oilve oil.
Let the soup rest for 5-10 minutes and then serve.
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