Use It Up Parsnip Soup

I’m happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers. This soup uses “uncooked leftovers”, i.e. veg that weren’t needed for Christmas dinner. It’s a creamy, smooth soup, the consistency of which can be adjusted to personal preference by varying the amount of stock used or, indeed, the quantity of veg. The veg could, of course, be specially bought in - or for that matter home-grown.#WastenotWantnot

I had a bag of carrots and a bag of parsnips that desperately needed using up. I wasn’t going to enter this into the comfort food challenge but as it was cooking the smell was just amazing. And it made me happy, I love autumn and this soup really is like a hearty (albeit healthy) hug 🤗

Any vegetable or quantity can be used. Those on the ingredient list were all going bad and needed to be used. This was my children dinner tonight.I omitted the salt and used only the smallest amount of olive oil. I took a small bowl full out just after I blended it and gave it to my 9 month old without sprinkling cheese on it.My 3 year had it as a soup with a piece of toast and grated parmesan sprinkled on top.

I used some leftover chicken, a bit of homemade stock and a few vegetables needing to be used up plus a little pasta to make a tasty and healthy soup.Being confined to the house during the current unpleasantness means that I’m wasting nowt if I can help it as home deliveries are a tad erratic and aren’t always delivered in full but ensuring a good supply of fresh ingredients does need a little organising. This and similar soups help with stock management!#WastenotWantnot

How good it is to have a keen gardener friend! Each year I benefit from his tomato glut so decided to make some mildly spiced soup, using up other ingredients in the fridge and larder. #mycookbook#WastenotWantnot

I’m very pleased with my soup which I made during our first #CookWithZita Zoom session. I’ve made a lot of warming curried parsnip soups in my time but the sun is shining and I’m ready for Summer so I really wanted to make something lighter. This soup is lovely, it is delicate and zingy and frankly not what I believed parsnips could be. It’s a revelation and I hope you will try it too 😊Our new Zoom sessions are a chance for our community to cook together privately in a virtual kitchen. We would love you to join us. If you would like to cook with us next week, please email Zita at Zita-balint@cookpad.com 😊

Gluten and Dairy Free

The last of the bag of sweet potatoes that had to be cooked today or they’d have ended up in the food waste. I rescued them by peeling them and cutting off the bits that were turning a bit black. And then made this really lovely warming soup. #WasteWarrior

In cold weather, soup recipe is perfect.

This is gorgeous recipe belongs to. Lindsey. Really lovely.

Winter vegetables make great soups

#Soup #AutumnColours #LunchI thought about adding Turnip to the Leek and potato also some herbs. And what a surprise it's the most tastiest soup I have ever tasted, those blends of herbs and spices were perfect. The Star Anise well, that adds that little extra flavour to all soups and stews. Amazing...I'm so happy with myself. 🤭😋😋😋

Rather than heat up yesterday’s uneaten vegetables or (shock, horror!) throw them away, I’ve made a light lunch to fit in between our good breakfast and forthcoming substantial dinner. Using the soupmaker meant only 5 minutes prep, then I pushed the start button and went for a nice hot bath!I’ve listed the ingredients I had to hand but if you fancy having a go, just put in what you’ve got. Add a chopped parsley garnish if you wish: otherwise the only extras were an onion, the garlic clove, the stock cube and cold water.#WastenotWantnot

Another soup (vaguely inspired by the Italian staple) using up vegetables before they “go off” and other ingredients from the larder. If I had any celery, that’d be in too. Basically, just use up any vegetables to hand. I only used the cherry tomatoes as well as the tinned coz they needed using up.I’ve used dried herbs coz this recipe is particularly intended for those of us confined to the house and who can’t go shopping, so it’s “jump at the cupboard door” time! But of course use fresh herbs if you’ve got them. #WastenotWantnot

‘Twas a cold, wet day with only a few spare vegetables in larder so this was made in the soupmaker in minutes, a drastically cutdown version of one of my regular soups. Adjust curry powder to suit your palate. #WasteNotWantNot

This was really lovely and tasty It's a creamed soup full of goodness and a lovely flavour Make more of it next time. I dont eat alot of Veg so making soups is a way I get my vegetables.

It had turned very cold and I fancied a warming, plant-based soup using leftover produce. We’re very keen on garlic but others might like to reduce its quantity. #WastenotWantnot

I’d convinced myself that there was nothing in the house for lunch today ahead of our grocery order arriving later, but after looking a little deeper into the fridge, i came up with this quick and easy vegetable soup. Taking the odds and ends of leftover vegetables (e.g. off cuts of squash, broccoli including the stalks, a few unpeeled and slightly sad looking carrots etc), and combining them with some stock and curry spice, this delicious and warming bowl of goodness is guaranteed to help you to hit your 5-a-day. Plus, it’s a great way to avoid waste. I’ve listed everything I added below but you really could add absolutely any veg. #cookeverypart #lunch

This was a fridge clearing soup really but because we have landed in #Spain on our #globalfoodtour today, I added a pinch of saffron and in fact it really brought this delicate soup alive

#seasonalcookingIt seems a shame to blend a romanesco when it is just so beautiful to look at! But I’m cold and I crave soup to warm me up, so blend it I did 🤣

#Cookeverypart #Lunch #Starter #Chicken #Celery #PotatoJust what you need on a cold day either for Lunch, starter or late night warmer. This soup is really lovely with the kick of the red pepper warming you inside. Added Celery, basil, Garlic all add to the flavour of this lovely soup.

Another swift soupmaker recipe, using leftover cooked cabbage and old vegetables before today’s fresh delivery so it’s virtually nil cost. #WastenotWantnot

#Lunch #Starter #Leek #Potatoes #EatEveryPartI had 1 Leek 4 sweet potatoes, 3 white potatoes and added Soft Cheese which I had 1/4 tub left. Chopped all after washing leaving the skins and the root of the Leek. Cheese I had to use out the fridge and a couple of other ingredients. It turned out fantastic really lovely flavoured thick smooth soup.

I come across this idea while reading through a monthly magazine and loved the idea of it, so I did my own version of it.

Cauliflower with a hint of nutmeg is such a lovely flavour combination. To make this soup really interesting and different, you need to roast the cauliflower until it is really dark brown but without actually burning it! Then add fresh lemon at the end to help freshen it up. I hope you enjoy it as much as I did 😊 #2flavours

I had some forgotten sad veggies in the fridge to use up, and the combination happened to make a delicious soup 😋 #lunch

Yet another easy and tasty way of clearing out the vegetable rack as we approach Christmas. This is a rather peppy brew so adjust the ingredients to suit your taste and, of course, to what you have available. #WastenotWantnot

Pretty close to my Ratatouille Soup but this was just a clear-out of stuff in the fridge on our return from a short break. Please note that the oregano and sugar are there to help balance the acidity inherent in the significant proportion of tomatoes. We quite like soup with bits but whizz it if you prefer. #WastenotWantnot #FridgeForager #CookEveryPart

I like to have some warm soup as a dinner in cold, long winter days. Parsnip and kale are seasonal vegetables of February. They would keep your immune system up and protect your health. If you have leftover boiled rice you can add the soup before blending or if you have leftover breads, you can grill and sprinkle on top of your soup when you serve it. Enjoy 💕#seasonalcooking #cookeverypart #parsnip #kale #soup

‘We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are’ ~ Adelle DavisWith the continued increase in the cost of living, we are having to be more and more thrifty with the amount spent on food and reducing waste. At the end of the week it’s good to empty the fridge of leftover vege and either make stock to be used in other dishes or throw in a few herbs and spice paste and make a really thick and wholesome soup.I had the pleasure of attending a lecture by Deanna Minich, the author of ‘The Rainbow Diet’. She advocates choosing a variety of different-coloured whole foods throughout the day and week and the more naturally occurring (not artificial) colours on one’s plate, the better. Plants contain different pigments or phytonutrients which give them their colour and the different colours are linked to higher levels of specific nutrients and health benefits.Inspired by Cookpadder @JohnA I shall call this ‘Hale and Hearty Roulette Soup’ as ‘hale and hearty’ means to be healthy and strong and ‘roulette’ because I spin my fridge shelf to see where it lands and choose a homemade paste from the side facing me – today Tagine, last week Madras.To make it even more 'hearty', I have stirred in a tin of mackerel which is a fatty fish and high in omega-3 fatty acids which helps reduce the risk of a heart attack. A swirl of crème fraiche and/or herb oil just adds a little elegance.#WastenotWantnot