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  • Kathy

Everything in the Fridge Soup

Food waste avoidance is sexy! Being able to use everything you buy gives you that ‘YESSSS!’ feeling don’t you think? You saved money, your meal planning was spot on, and you are doing right by the environment. What’s not to love?

As one of the small steps I have adopted to stop wasting food, I love to make my ‘Everything in the Fridge’ Soup.  It is an ingenious way to use up… wait for it…. everything in your fridge(!!)…to create a warm, delicious and satisfying meal.  Not only will it save you a trip to the shops at the end of the week, it means that you don’t leave anything hanging out in your veggie drawers – all lonely and sad!  

Broth Base:

  1. A couple glugs of olive oil

  2. A couple of brown onions, diced

  3. A couple of clovee of garlic, minced

  4. 1 leek or half a bunch of shallots, sliced

  5. Knob of ginger, whole

Fry all the above until onions are translucent.  Then add soup veggies and 1 chicken breast, whole.

Soup Veggies: 

I love zucchini, potato, capsicum, fennel, tomatoes, green beans, carrots, celery – but really, anything goes!

  1. Add 6 cups of chicken stock.  Bring the boil. Reduce to a simmer.

  2. Add any herbs you like. For spices, I love adding turmeric, cumin, fennel seeds and coriander seeds.  Simmer for an hour and season with salt and pepper to taste. Throw in any spare citrus peels you may have. They add a beautiful depth of flavour.

  3. Shred the chicken when you serve.

  4. For a heartier version you can add rice, risoni or pearl barley. 

As a wonderful bonus- hang onto any peels, tops of carrots, leek leaves, onions, herb roots, celery leaves, etc. leftover from the making of this soup to make a stock for your next soup! 

Enjoy!

Everything In The Fridge!

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