VICHYSSOISE' OF VEGETABLES FOR SPRING: frugal, vegan, leftovers, low-fat/carb/salt/preservatives

This surprisingly good soup from Veg drawer leftovers, hot or cold, will win everyone over...

A simple garnish of swirled yoghurt or cream, croutons or shards of cooked meat or fish prettifies a lovely mellow soup from leftovers.
'...absolutely not disappointing; no one need know it's not made from scratch.'

The current focus on food wastage - and the frightening rise in food prices - is putting us on notice: use up those leftovers!

If there is to be any hope of getting through the Cost of Living crisis, we've got to find ways of presenting leftovers deliciously and enticingly.

When you're hungry, there is nothing worse than being served a hot dish of something not easily identifiable.  I know, I know, we're all busy and anxious, and whipping up attractive, easy, tasty healthy'ish dishes with leftovers is not easy. 

Let 67goingon50 help you.

This tasty 'Vichyssoise' of blended Spring Veg was made from 67's pre-next-shop veg drawer plus leftover cooked veg.  Frozen peas boosted the mix.  

  

You need a foundation vegetable; for this soup it was carrots. 67 added a quarter pack of spinach (still in good shape but shorn of any grotty leaves), cooked green beans, a quarter cucumber and peas.  The only thing purchased was a large red onion; half was used, the rest stored in an air tight snack bag for another recipe.

Set your own agenda with whatever is in your veg drawer, fridge and cupboard.  Change the spicing, if you like; add chilli in any form.  Just follow the proportions.   

The recipe, inspired by BBC's Good Food, hits all the right buttons.  It slips down like a dream and suits any garnish or accompaniment. 

For art's sake, a swirl of dairy or vegan yoghurt or cream and maybe a few bits of seedless tomato or fresh chilli prettifies it nicely.  Other optional garnishes are below.

Cost: not a lot, depending on fridge items, min £1 (4/23)

Serves: 4, multiplies easily

Ingred:

    1/2 tablespoon olive oil

    1/2 med to large onion

    med garlic clove, grated (opt. but adds flavour without tasting of garlic)

    200-300gr/7-10.5oz 'hard' veg like carrots or sweet potato OR broccoli & cauliflower including well-cleaned leaves and stems

    100gm/3.5oz frozen peas 

    100 gm green leaves: chard, lettuce OR raw or cooked mange tout, snap peas or green beans AND other cooked veg

    2/3 litre good stock (granules or cubes are ok)

    1/2 teaspoon sumac or other spice (za'atar, lemon-pepper mix??) 

    juice of half a good-sized lemon or lime

    plenty of salt & pepper

    (opt) chilli flakes

Garnish: croutons; yoghurt or cream; smoked paprika, tiny squares of seedless tomato  

Method:

1. Heat oil in a good sized heavy-based pan over med high heat
2. Add onions, turn down heat slightly;  cook without browning 8 mins; at end of cooking time, add garlic, cook a minute or so
3. Add the vegetables and stock; bring to a boil; bubble 5 mins then turn heat down to med low; cover; cook 25 mins
4. Add sumac, lemon juice and salt & pepper to taste
5. Cool 5-10 mins; process to a smooth puree using a stick or bowl blender (no more than 2/3 full)
6. Serve warm or cold with a swirl of plant/dairy cream/yoghurt...
7. ...with optional: ultra-frugal easy Breakfast Biscuits or Toast (with or without cheese) OR if budget allows ,Cheese & Walnut Soda Bread or Cornbread with Corn Niblets, Scallions & Chillis.  

Garnishes: 

• Memorable Crunchy Croutons
• Vegan 'Bacon Bits' 
• sliced mushrooms sautéed in a bit of oil & drained on kitchen paper

Comments:

'Sometimes food made from leftovers is disappointing; not this time!  And it's also great to have a guide to proportions for making a great soup with leftovers!' Retired writer

 

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 This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.