How to Make Mystery Soup
Make Something Delicious out of Your Leftover Vegetables
If, like me, you end up with leftover vegetables in the refrigerator every week and have no idea how you could possibly use them to make a fabulous family meal, try making Mystery Soup. It’s simple, nutritious and you don’t need to follow a recipe to get it right.
As long as you have a litre or two of stock (your choice, but I use two vegetable cubes) you’re good to go. Last week’s mystery soup was made from:
- 2 Red Onions
- 4 Garlic Cloves
- 2 Leeks
- 1 Courgette
- 7 Tomatoes (skinned and de-seeded)
- 1 Red Pepper
- 1 Carrot
Method: Roughly chop your vegetables and layer them in a roasting dish – add a splash of olive oil or a knob of butter and roast in the oven for 20-30 minutes. Then prepare your stock by boiling it up in a large saucepan (a good tip here – don’t use an aluminium pan as the acidity of some vegetables, such as tomatoes, can cause your soup to have a metallic taste). I don’t recommend adding salt, from experience, you won’t need any.
Once your veggies are suitably roasted, use a large spoon to place them in the stock and simmer for around 30 minutes. Allow to cool before blending with a hand blender or food processor. You can store in the fridge for up to 2 days.
That’s it – all you need to do now is heat it up when you’re hungry and know that you're eating a fabulous, vitamin packed meal.
If you have leftover meat that you’d like to add too, make sure to roast it in a separate tray to your vegetables and be sure that it’s cooked through. Once it's done just add it to the stock at the same time as everything else.
Serve with toasted bread or a crusty cob.
A Word on Skinning and De-Seeding Tomatoes
Not the cleanest job in the world but there is a knack to it. Score the skin of the tomatoes (with a sharp knife) in a complete circle then place them in a pan/large bowl and cover with boiling water. Leave them for around 3 minutes then take one out using a large spoon and put down on a cutting board or plate. Lift the skin at the score line and pull away – it should come off easily, pretty much in two pieces. Then cut in half and scoop out the seeds and stalk.
I made this!
At the end ofeach week, I usually have leftover:
© 2011 Maxine Lee