Fridge Raid Soup

Fridge Raid Soup

This is the soup we turn to when the fridge is looking a bit sad and we can't be bothered to do a proper shop. Whatever veg is lurking at the back, a tin of haricot beans, a bit of kale; it all goes in and somehow comes out tasting incredible. Roasting the veg first is the move that makes everything sweeter and deeper. The rosemary and thyme give it this really cosy, hearty flavour that just feels like a hug in a bowl. Honestly, we've made versions of this more times than we can count and it never gets old. If you've got 25 minutes and a fridge that needs clearing out, make this tonight.

Cook: 25 min
Serves 4

Before You Start

  • Large baking tray lined with parchment
  • Large saucepan
  • Blender

Ingredients

  • 2 tbsp tomato purée
  • 1 onion
  • 1 tbsp olive oil
  • 1 sprig of rosemary
  • 1 x 400g can of haricot beans
  • 750ml low-sodium vegetable stock
  • 200g mixed vegetables - such as carrot, leeks, celery, butternut squash, beetroot, swede, cauliflower
  • 4 garlic cloves
  • 1 handful of kale
  • chunky bread
  • 2 tsp olive oil

Method

1

Roast the veg

  • Peel and chop the vegetables, cutting them in to 3 cm chunks
  • Drizzle with 1 tsp of olive oil and a pinch of salt, place on the lined baking tray along with the unpeeled garlic cloves and roast for 20-30 minutes until soft
2

Make the soup base

  • Peel and finely slice the onion
  • Drain and rinse the haricot beans
  • Pick and finely chop the rosemary and thyme
  • Destem the kale and rip in to chunks
  • Add the remaining teaspoon of olive oil to a large saucepan and place over a low- medium heat
  • Add the onions and a pinch of salt and sweat for 10 minutes until translucent, stirring regularly
  • Add the herbs and cook for a further few minutes
  • Add the beans, tomato puree and vegetable stock and simmer for 10 minutes
  • Set aside and allow to cool slightly, place in a blender and blitz until completely smooth and creamy
  • Return the pureed soup to the pan and season to taste
3

Combine

  • Add the roasted vegetables to the soup
  • Squeeze the roasted garlic cloves so the contents comes out, add this to the soup and place over a medium heat
  • Bring to a boil.
4

To finish and serve

  • Toast the bread, once golden rub gently with the garlic clove and drizzle with 1 tsp of olive oil
  • Serve the soup piping hot with a slice of garlic wholewheat toast

Tips & Variations

  • Use whatever veg you've got: Carrots, courgette, sweet potato, parsnip, butternut squash all work brilliantly here. This recipe is genuinely designed to be flexible, so don't stress about following it exactly.
  • Blitz or don't blitz: We love leaving this chunky so you get proper texture, but if you want something smoother, just blitz half of it with a hand blender and stir it back through. Both versions are great.
  • Season as you go: Taste the soup before you serve it and don't be shy with the salt. Roasted veg soups can taste a bit flat if they're under-seasoned, so a good pinch at the end makes a real difference.

Why This Works

The trick here is roasting the veg before it goes anywhere near the pot. That time in the oven caramelises the edges and concentrates the flavour in a way that boiling just can't match. The haricot beans are also doing a lot of heavy lifting; they bulk the soup out, add a lovely creaminess, and give you that satisfying full feeling that makes this actually proper lunch, not just a starter.