Chunky Vegetable Soup


Today’s dinner was vegetable soup.  I wanted to use left-over vegetables from yesterday’s salad (mushroom sweetcorn and butternut squash) and other vegetables that have been in the fridge for a while (like Japanese leek and cauliflower), so I used them as well as usual onion, carrot, potato and tin tomato that I often use for Minestrone soup.


Although I call it a vegetable soup, I used chicken stock because I find it adds deeper flavour.  I also added very small amount of miso again to add some depth and also Parmesan cheese at the end.  I usually cut vegetables quite small when I make soup but I cut them in chunks today.


I used only a very small handful of each vegetable but there was enough soup for 4-5 people and we don’t like having the same meal next day.  I tried not to waste ingredients but seem to have made more waste!









I’ll be cooking something else tomorrow but I think I’ll turn the left-over soup into vegetable curry by adding Japanese curry roux on the day after tomorrow as my husband loves curry.




2 Comments Add yours

  1. connie.n.w. says:

    I love that you are creative and try different dishes rather than throw the food away. Less food waste is best! 🙂

    1. spiceynoodle says:

      I wish I were better at it. As I cook so many different cuisine, I do waste a lot of ingredients even though I try not to.

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