Soup from everything there is

Votes: 1

How to Make - Soup from Everything You Have

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 201, total fat 8 G., saturated fats 2 G., proteins 10 G., carbohydrates 25 G., fiber 3 G., cholesterol 4 mg, sodium 803 mg, sugar 4 G.

This is an economical way to transform those fridge-bound leftovers into a delicious dish. Use the formula at the end of the recipe as a basis, and you can adjust it endlessly to suit what you have on hand. Don't forget that your secret ingredients could be unexpected flavor enhancers that are often thrown away: Parmesan rind, roast chicken or meat bones, corn on the cob with the kernels trimmed off, or dried sausage ends.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp extra-virgin olive oil + extra for drizzling
1 small onion, diced (about 1 cup)
1 medium carrot, thinly sliced (about 1/2 cup)
1 medium stalk celery, thinly sliced (about 3/4 cup)
5 cups of water, lightly salted chicken broth, or a mixture of both
1 Parmesan rind (optional)
1 ear of corn, cut off the kernels, keep the cob (optional)
1 small zucchini, coarsely grated (about 1 1/2 cups)
1 cup chopped green beans (bite-sized)
1 cup cold cooked rice, pasta or cereal
2 cups thinly sliced romaine lettuce or spinach
2 tbsp. l. chopped parsley
Grated Parmesan and/or freshly squeezed lemon juice, to serve

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot, celery, corn, rice, green beans, spinach, lemon juice, parsley

Cooking the dish according to the recipe:

Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
Add water and/or broth, Parmesan rind, and corn on the cob (if using). Bring to a boil, then reduce heat and simmer until the carrots are very tender, about 10 minutes.

Add the corn kernels, zucchini, and green beans and cook until all vegetables are tender and fragrant, about 10 minutes more. Discard the Parmesan rind and corn on the cob.
Add the rice and simmer for another 2 minutes, then add the herbs. Turn off the heat as soon as the leaves begin to wilt. Taste the soup and season with salt and pepper if needed. Ladle the soup into bowls and garnish with Parmesan cheese and/or lemon juice.

Note
This is an example of a soup that can be customized using almost anything you have in your fridge.
Basic Soup Formula:
2 cups of aromatic base (onion, carrot and celery)
5 cups liquid (water, broth, or liquid from cooking something)
3 cups mixed vegetables (e.g. potatoes, zucchini, pumpkin, cabbage), cut into bite-sized pieces
1 cup cooked grains (rice, pasta, quinoa or barley)
2 cups thin salad greens (lettuce, spinach, or watercress)
2 tbsp. l. chopped fresh herbs (parsley, cilantro or dill)