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:

ONION JAM, Vegan, Sassy & Savoury, with bacon opt

Savoury & Sweet Tomato Jam, a sassy accompaniment to cheese...

Savoury & Sweet Low-Salt Tomato Jam
'Amazing. Very yummy.' 'Delicious! Good strong taste.'Tasters

In 67's Low-salt Tomato Onion Jam, the elements of sweet and sour are in perfect balance.  It is subtly but unmistakably sweet, nothing like Italian tomato sauce; vinegar and sugar bring brilliant undertones to the overall flavour.  Even when using common-all-garden supermarket tomatoes, the result is excellent.  

The biggest question?  How best to use it.  The jam is so sensational with home-made bread, cheddar and cucumber, you'll hesitate to return to mass-produced brown pickle.

Tomato Jam is vegan but to satisfy those lusting helplessly after bacon jam, an option for a lower-salt Bacon & Tomato Jam is offered below.

Cost: £2
Makes: 1.5 cups

Ingredients:
   125gm/4.5oz sun blush tomatoes, either home-made (frugal) or purchased

   1 large onion, finely diced (one cup)
   2 cloves garlic, grated
   1-2 tbsp olive oil

   100 gm fresh tomatoes, core removed and diced (1 med-large)
  
   1 tbsp packed brown sugar
   2 tsp white sugar
   25 ml maple syrup (or honey for non-vegans)
   35ml white vinegar
   15ml fresh squeezed orange juice
   zest of 1/2 orange
   1/2 cup coffee
   
   coarsely crushed black paper

Method:

1. Heat med-sized heavy bottomed pan over med heat, add olive oil, onions and garlic; cook stirring until onions are translucent (about 5 mins) 
2. Stir in diced fresh tomatoes
3. Add sugars, maple syrup/honey, vinegar, coffee & orange juice; bring to a boil; allow to bubble 2 strongly mins, scraping up any bits stuck to the pan 
4. Reduce heat to med-low; simmer at a low bubble until almost all the liquid is gone and the mix is  thick - about 20 mins 
5. Meanwhile, chop sun-blush tomatoes coarsely 
6. Transfer half the onions and half the sun blush toms to a deep bowl or blender; process roughly (a stick blender does nicely) - aim for an interesting texture not puree
7. Pour back into the pan with the rest of the onions; add rest of sun blush toms & mix well
8. Season with pepper
9. Cool
10. Eat within 3 days    

Bacon Option:
    Stir in two slices grilled lean back bacon, grease removed with paper towels, and chopped into thin strips.  

Comments: 
'It was delicious, good strong garlic taste and would be great with cheese fries.'  Office organiser with blood pressure issues.
'Amazing - very yummy with Giacobazi cheese.' Political Agent 

Go to Sauces/Dips for more condiments...

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This is a B  Lee/ Bright Sun Enterprises recipe and may not be reproduced without written permission.