I love soup. It’s a quick and easy meal on busy evenings and there’s pretty much nothing you can’t make a soup out of. About once a week we have leftover soup. I basically clean out the fridge and make soup out of leftovers. It’s fun to use your imagination when making this soup, and since it’s not often you have the exact same left over food, you never have the same soup. This week’s soup was really good. I will be adding it to my soup recipe box to make again.
Approximately 1 cup each:
Asparagus (cut into 1 inch pieces)
Brussel Sprouts (cut in half)
1 carrot, cut into small pieces (they cook faster)
4 green onions, both white and green parts
4 portabella mushrooms, sliced
1 clove garlic, finely minced
1 large container of chicken broth (about 4 cups)
1 tsp thyme
1/4 tsp curry powder
Salt and pepper to taste
Cook over med heat until the carrots are soft. The ingredients can easily be adjusted, this was what I had in the fridge that needed to be used. I also had approximately 1/4 cup of cream left and added it to the soup as well.
Experiment, play around with different ingredients and spices. You may be pleasantly surprised at what you can create in a matter of minutes.