How to make a tasty soup, while clearing out your fridge
Creating something from nothing
How to make a tasty soup, while clearing out your fridge
How many times have you gone shopping and bought beautiful produce, to watch it go bad in your fridge? That is the absolute worst and when you live by yourself that does sometimes happen. Single problems…am I rightttttt
So today I made a soup with produce that was made with produce that was all on its last legs. Some of it was left over from a party last weekend and some of it was bits of vegetable and dairy I was tired of seeing lying around in my fridge. Most people would have thrown half this stuff out. I even thought about tossing a few things too and then I thought…what does it matter if it’s ugly? Is it still edible? Could it be turned into something delicious? If you have answered yes to either of these questions, then my culinary children just use it!
Soup is one of those things that you can easily make and use up many ingredients in. It can also be a good disguise for ingredients that are hard to get rid of on their own. It can be a camouflage for things that people also hate to eat. The amount of times I’ve served something people don’t like in a soup is remarkable. If people don’t know it’s in there, they will eat it without knowing! Well the joke is on them am I right!
Today I give you a simple recipe that is very honest. Ugly produce is still beautiful and can be used for many things. I hope the next time you think twice about throwing out certain things. They may come in handy when you think you would never need them
Clean out your fridge Butternut Squash and Blue Cheese Soup
I butternut squash, cubed
10 pieces of old celery (I didn’t even bother cutting off the browning ends)
5 pieces old baby carrots
3 overripe tomatoes
3 bruised apples, peeled and cut into large cubes
¼ cup white wine
5 litres water
1 sprig dried rosemary
1 bay leaf
2 tbsp. Greek yogurt
4 tbsp. olive oil
I small piece blue cheese (I cut off the extra mouldy parts before putting it in)
2 tbsp. smoked paprika
1 tsp cayenne pepper
Salt and pepper to taste
Toasted pumpkin seeds for garnish
-In a large pot, add oil on medium heat
-Add in celery and carrots and brown well
-Stir in squash, apple and tomatoes
-Once all the vegetables are brown, deglaze the pan with the wine
-Add the water and bring to a boil
-Add all herbs, cayenne and paprika
-Turn down to a low heat and simmer for about 45 minutes or until all the contents are soft
-Using a hand blender, blend until fine and place back on the heat (this is the time when you can choose to cook it down more, depending on the consistency of the soup you would like)
*I reduced mine slightly because I thought it was too thin, so if you want to as well go ahead
-Add the blue cheese and yogurt and stir well
-Season and serve
-Top with toasted pumpkin seeds and good olive oil
Enjoy with a good glass of Chardonnay or Pinot Noir and a nice fresh and tasty baguette with butter
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