Thursday, February 16, 2012

Cream of Fridge Soup

We've been eating a lot of soup for lunches these days.  It's winter time,  it seems like the right thing to do.  This is just a basic recipe for vegetable soup,  as in every vegetable in your fridge soup.

Start by cutting up all the vegetables you have lying around.
In this particular soup I used;
red peppers
I meant to use kale,  but seemed to have forgotten.

There are no limits,  you could use celery, sweet potatoes, potatoes,  spinach,  green beans  whatever you have.

Put all your vegetables in a pot and add chicken broth right up to the top of your veggies.

Of course I don't have any chicken broth because we've been eating too much soup these days that I can't keep up with homemade broth.  I just used water,  and it was just fine.  You can add any spices you think will fit.  For my soup I added curry powder and cumin and lots of salt.

Cook your veggies until they are soft, then blend them up with an immersion blender.

Add cream,  or homemade sour cream would be delicious (and nutritious)  or you could try homemade coconut milk if you have a curry soup.  Then most importantly,  serve with cheese.

This was shared with Recipe Swap Friday at and Real Food Wednesdays at


  1. I love how versatile soup is...and so tasty! I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!

    I hope to see you there:)

  2. Thanks so much for sharing this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.