Vegetable SoupAuthor and chef, Adele McConnell shares a great soup recipe that uses up some of the usual leftovers at the bottom of the crisper in your fridge.

The best part is you don’t have to strictly follow the recipe, feel free to swap out some of the veggies for what you have – pumpkin instead of potato, eggplant instead of zucchini, add cabbage or mushroom; why not!

Research from  Love Food Hate Waste  found the average Victorian household throws away $2,136 a year in wasted food! So, don’t throw these goodies out, let’s make soup!

Ingredients:

  • 1 tbsp olive oil
  • 1 onion diced finely
  • Garlic cloves- as many as you like
  • 2 stalks celery, finely diced
  • 2 carrots, finely diced
  • 1 red capsicum, finely diced
  • 2 potatoes, finely diced
  • 1 zucchini, finely diced
  • Salt and pepper to taste
  • 2 tins crushed tomatoes
  • 400ml water

Method:

  1. In a large soup pot, heat the oil, and sauté the onions and garlic until tender- 5-6 minutes.
  2. Add your vegies, stir to coat, and simmer for a few minutes. You want the vegetables to ‘sweat’.
  3. Add the crushed tomatoes and water and bring to a boil. Drop the heat, and simmer for 23-30 minutes.
  4. Add the salt and pepper to taste. You can also add parsley, basil, chilli flakes, and even rosemary to this versatile soup.