Left Over Veggie Soup

Information

Ingredients list

• 1 red onion, diced
• 2–3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 carrots, chopped
• 2 potatoes, cubed
• 2 cups pumpkin, diced
• 4 cups vegetable or chicken stock
• 2 cups water
• 1 cup cherry tomatoes, halved
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 1 cup cauliflower florets
• 1 zucchini, sliced
• 1 cup corn (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 cup shredded cabbage
• 2 cups baby spinach
• Grated parmesan cheese, to serve
• Fresh parsley, chopped, to serve

Method

• Sauté the base: In a large pot, heat a splash of oil over medium heat. Add red onion and garlic, and cook until softened and fragrant.
• Build the body: Add mushrooms, carrots, potatoes, pumpkin, and any other firm vegetables you’re using. Stir for a few minutes.
• Add liquids & seasoning: Pour in the stock and water. Stir in cherry tomatoes, bay leaves, Worcestershire sauce, and a generous pinch of salt and pepper.
• Simmer gently: Bring to a gentle boil, then reduce the heat and let it simmer for about 25–30 minutes, or until the root vegetables are nearly tender.
• Add remaining veggies: Stir in the cauliflower, zucchini, corn, peas, cabbage, and spinach. Simmer for another 10–15 minutes, or until all vegetables are soft and flavors have melded.
• Finish & serve: Taste and adjust seasoning as needed. Ladle into bowls and top with freshly grated parmesan cheese and chopped parsley.