Vegan Fridge Raid Soup Bosh TV

Fridge Raid Soup

  • Simple
  • 0:25 m
  • 9 ingredients

We find it hard to choose between the best vegan soup recipes, but we were surprised at how delicious we could make a soup with left overs in our fridge...and we are here to show how you how you can do the same. The BOSH! fridge raid soup is a great way to use up excess veggies and can be eaten all year round for lunch or dinner. Making a big batch of soup and taking it to work is a great way to save money and guarantee healthiness. Feel free to freestyle your own soup with different ingredients. Just use this technique loosely, and you'll be good to go!

Serves: 4

Ingredients

For the recipe

  • 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

Before you start

Preheat oven to 180°C | Baking tray | Powerful blender l Saucepan

Step 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

Ingredients

  • 200g mixed vegetables - such as carrot
  • leeks
  • celery
  • butternut squash
  • beetroot
  • swede
  • cauliflower
  • 4 garlic cloves
  • 2 tsp olive oil

Step 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

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
  • 1 handful of kale

Step 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.

Step 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

Ingredients

  • chunky bread