Empty the Fridge Soup

Yesterday afternoon I had some time on my hands so I decided to make some soup out of the left overs in the fridge hence the title, anything goes. I am terrible for not using all the food I buy each week and what better way to use up all my left over veg but in a soup. When making a soup you can literally bung whatever you like in to the blender, hay presto something warming and hearty fills your bowl. Bear in my mind below is not an exact science but it created a really good soup which I think I will cook again.


3 Leeks
3 Carrots - Medium sized
2 Potatoes - Medium sized
1 Turnip
1/2 Butternut Squash

1 Vegetable stock cube
Sea Salt Flakes n Pepper
1L of water
Olive Oil


1) Pre-heat your oven to 190c.
2) Peel and cut in to cubes the potatoes, turnip and butternut squash. Place in to a roasting tray, drizzle with some olive oil, and season with salt and pepper. Roast for 45 minutes until the veg is tender.
3) Peel off the outer layer of leeks and wash, half down the middle and chop in to 1/2 inch rounds.
4) Peel carrots and wash, and cut in to same size as leeks.
5) Heat a pan and add 1 tablespoon of oil. Add your leeks and carrots frying for 1 min.
6) Add 1l of boiling water and a vegetable stock cube, add to the leeks. Bring to the boil and simmer for 20 minutes.
7) Remove oven roasted vegetables from the oven and add to the soup, simmer for a further 10 mins.
8) Batch liquidize or blend the soup, depending on how long you blend the smoother the soup will be.
9) Season with salt and pepper.

Voila, enjoy with some big hunks of bread.


PS: Joanne always says Squatternut Bosh instead of Butternut Squash, and I have actually said it like this accidently in conversation with people damn her and her ways.