Improvising Soups

What is the best time to clean out the fridge? Before you go grocery shopping! Challenge yourself to see what you can make with ingredients you already have. This means being willing to experiment, improvise and occasionally produce a flop



(Right to left: Pasta & Bean soup. Chinese Cabbage & Tofu soup. Leftover Veggie soup. Yam & Corn Chowder)


First up, don't throw away those wilting veggies, soup. Each recipe will be unique as it all depends on what is left in your fridge. Here was my recipe this week. This is truly an easy recipe.

1 Tbsp olive oil
1 onion (or whatever you have left)
2 garlic cloves
1 zucchini chopped
1 small yellow squash chopped
1/2 cup leftover corn
2 cups chopped mushrooms
2 cups spinach
Kale leaves chopped
A few mushrooms
1 Tbsp Oregano
1 28 can crushed tomatoes
6 cups veggie or chicken broth
Salt and pepper.

Heat oil in large pan. Add onion and garlic, cook until the onion is soft. All remaining ingredients except spinach and kale. Cook for 20min. Add greens and cook another 10 or so minutes. Season to taste. If you end up using root veggies add to stock and cook about 10 min before adding other veggies.

This is basically as healthy, low cal, low point etc as you can get. But it does taste good! For a little extra add some shaved parm. Serve with crusty bread and a salad for a good lunch or dinner.

Stay tuned for the remaining recipes