Fridge Raid Soup

Preparation info

  • Makes

    2

    portions
    • Difficulty

      Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan: Featuring Over 70 Tasty Recipes and Menu Plans

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

  • About

This is my once-a-week fridge raid soup. It uses up any leftover sad veggies you have in your fridge and is super-quick! I like chopping my vegetables nice and chunky for this dish.

Ingredients

  • olive oil, for frying and drizzling
  • about 300 g (10 oz) mixed vegetables, chopped

Method

Heat a little olive oil in a large pan and fry all the veggies for 5–10 minutes until soft, stirring occasionally. Add the spices and give it a good stir. Once slightly charred and softened, add the boiling water, butter beans and stock cube and let it simmer for 10–15 minutes until you have the desired texture for your veggies. I love mine with a slight bite so I let the soup cook less. Enjoy