A Simple Vegetable Soup to Clean Out the Fridge.

It’s that time again: soup time!

If you’re like me, you crave soup when the weather is cooler.

Did you know you can make a pretty decent soup with whatever food you have in the fridge? I like to go through the fridge to hunt for random veggies in the crisper that are on their last legs and that would make a delicious and nourishing soup.

Enjoy this soup in the spring, winter or fall. Basically anytime there’s a bit of coolness in the air is a great time for soup. Especially if you have a few bits you have to use up in the fridge. It’s a fantastic ‘Sunday-Clean-Out-The-Fridge Meal!’ Which means less food waste!

Tips for making soup:

• Don’t feel you need to have vegetable or chicken broth on hand. Water will do! Water takes on the flavours of the vegetables (and chicken if you use it) to make a flavourful soup. You’ll likely need to add more salt, however; I find 1-2 tsp adds the right amount of saltiness.
• It’s easy to add chicken to this soup! Just drop in a few chicken thighs or small chicken breasts into the water and let it ‘poach’ for at least 20 minutes. After 20 minutes, pull out the chicken, shred with two forks and add back into the pot for another 5-10 minutes.
• Add dried herbs to the pot with the onions and carrots and fresh herbs once the soup is almost done. This allows for full flavour.

Here is the super simple recipe for Simple Vegetable Soup:

Print Recipe

Simple Veggie Soup.

A great soup recipe to use up the veggies in your fridge!

Prep Time5 mins

Cook Time15 mins

Course: dinner, lunch, Soup

Keyword: easy soup, fallsoup, soup

Servings: 4 people

Author: Stephanie

Ingredients

• 1-2 tbsp extra virgin olive oil
• 1-2 cloves garlic minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1-2 tsp sea salt
• 1/4 cauliflower chopped into small pieces
• 1/2 onion diced
• 1 carrot diced
• 1 sweet potato diced
• 2 cups chickpeas
• 4 cups chicken or vegetable broth
• 3-4 leaves fresh basil

Instructions

• Heat a pot and add olive oil.
• Add onion and saute until translucent. About three minutes.
• Add garlic, sweet potatoes, carrot and cauliflower and cook to soften. About five minutes
• Add chickpeas, broth, spices, and salt. Simmer for about 15 minutes until vegetables are soft.
• Serve topped with sliced basil

This simple vegetable soup would also be fantastic with leftover shredded chicken.

Let me know if you make it!

P.S.: Follow me on Instagram to get weekly tips and tricks!

P.P.S.: Get other delicious recipes here!

One last thing: If you haven’t done so already, sign up for my newsletter, get a week’s worth of dinners that are 30 minutes or less!