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Home » Savoury Gluten Free Recipes » Light Meals, Soups & Sides » Leftover Vegetable Soup – a warm bowl of loveliness #LoveFoodHatewaste

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Leftover Vegetable Soup – a warm bowl of loveliness #LoveFoodHatewaste

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Leftover Vegetable Soup – Uses leftover vegetables whether from making vegetable broth or leftovers from meals and turns them into a nutritious warming bowl of loveliness.

DON’T LOSE THIS RECIPE! PIN IT FOR LATER…

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Leftover Vegetable Soup – It is what it says…

Leftover Vegetable Soup is exactly what it says… A warming bowl of yumminess that is made from leftover vegetables. Which means not only does it cut down on food waste, but it will make your money go further. I mean, let’s be honest. How many of us have veggies leftover at the end of a meal that we simply throw in the bin? I know I have been guilty on many an occasion.

It’s a travesty. According to the organisation Love Food Hate Waste, UK households waste an estimated 4.5 million tonnes of perfectly edible food every year… Enough to fill 38 million (yes… million!) wheelie bins. They also estimate that the average family of 4 could save around £60 per month by reducing food waste… That’s over £700 per year.

The beauty of Leftover Vegetable Soup is that pretty much anything works in it… Veg that has been boiled, roasted or fried… leftover from the Sunday lunch or the midweek traybake. When you put them all in the pot together, season well and blend, magic happens. Whether you have a lot of leftovers or just enough for one bowl, soup has to be a better option than the bin… right?

veg-sou-croutons-parsley

The inspiration for Leftover Vegetable Soup

The inspiration for Leftover Vegetable Soup came from making a very different soup which used a home-made vegetable broth… A delicious Spiralized Oriental Courgette-Noodle Soup. The roasted vegetables that formed the base to that broth were left in the sieve and were destined to be trashed. But they were simply too good to waste. So I decided they should be turned into a second soup.

Pimped up with a little chilli powder, salt and pepper and some quick-fried gluten free ‘Croutons’ and Crispy Fried Parsley to add a bit of bite, it made another perfect meal… Warming, filling and nutritious. The Croutons can be made with gluten free or ‘normal’ bread. My Gluten Free Wholemeal Bread or my Vegan GF Wholemeal Loaf are ideal for making them. The iron-rich parsley is speed-fried in hot oil so that it crisps up… a little like crispy seaweed in texture.

I did consider whether to bother blogging this soup at all after the triumph of its ‘better’ spiralized sister. But somehow it felt a little discriminatory not to… And plated, photographed and tasted, it seemed to redeem itself with its beautiful golden hue, rich flavour and attractive crispy accompaniments.

veggie-soup

Are there any vegetables that I can’t use in this soup?

Pretty much any leftover vegetables can be used in this soup, with the possible exception of roast potatoes. Boiled potatoes and mashed potatoes are fine. But there is something about the texture and toughness of the skin on roast potatoes that means they don’t really break down well even when blended. So for that reason, I would probably avoid putting them in your soup.

Having said that… Slicing and frying up old roast potatoes can give them a second life. And eating them as a side dish to the soup works perfectly.

leftover-veg-soup

What if I don’t have enough leftover vegetables to make soup?

If you haven’t got enough leftover vegetables for a large meal, you have a couple of options… Save the leftovers you have got in the fridge or freezer until you do. Or if you have enough veg for a single soup bowl, make it anyway and snaffle it as lunch for one!

vegetable-soup

Other Soups at Gluten Free Alchemist

We have other delicious soup recipes at Gluten Free Alchemist too. Why not take a look at our Soups & Salads Index for more inspiration. One of our absolute favourites is the warming Pumpkin Soup served with delicious roasted pumpkin and seeds. But we also have another gorgeously thick and filling Roasted Vegetable Soup recipe too.

For lots of other gluten free cooking and baking ideas, we also have a beautiful on-line recipe book to browse. From meals to cakes and cookies, there’s something for everyone.

leftover-vegetable-soup
leftover-vegetable-soup
Print Recipe
5 from 1 vote

Leftover Vegetable Soup with ‘Croutons’ & Crispy Fried Parsley

Leftover Vegetable Soup – Uses leftover vegetables whether from making vegetable broth or leftovers from meals and turns them into a nutritious warming bowl of loveliness. Add optional home-made 'Croutons' and Crispy Fried Parsley.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Light Lunch, Soup
Cuisine: British
Keyword: leftovers, vegetables
Servings: 2
Calories per serving: 545.3kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • chopping board
  • sharp vegetable knife
  • blender
  • saucepan
  • wooden/silicone spoon
  • small frying pan
  • heat-proof spatula
  • kitchen paper

Ingredients

Leftover Vegetable Soup

  • 750 g leftover vegetables – any (approx weight) boiled/roasted/steamed (not roast potatoes)
  • stock or water
  • 1 tsp dried herbs of choice
  • ½ tsp chilli powder optional
  • salt and pepper

'Croutons'

  • 2 slices bread gluten free if required
  • 2 tbsp olive or sunflower oil

Crispy Fried Parsley

  • small bunch fresh parsley
  • 1 tbsp olive/sunflower oil
Metric – US Customary

Instructions

Leftover Vegetable Soup

  • The leftover vegetables used for the soup post are leftover from making Vegetable Broth (see NOTES). Or use any other leftover vegetables (boiled; steamed; roasted) and if large, cut into smaller pieces.
  • Put the vegetables straight into a blender.
  • Add a little stock (made with stock powder/cube) or water if using plenty of other seasoning.
  • Liquidise the whole lot and season with a little extra salt and pepper and optional herbs or chilli, to taste.
  • Pour into a saucepan and heat through before serving. Adjust seasoning to taste.

'Croutons'

  • Take a couple of slices of bread (I used gluten free bread) and slice into bite-sized cubes.
  • Heat the oil in a small frying pan until hot.
  • Fry for a few minutes, turning until golden and crisp.
  • Transfer onto some kitchen paper to soak off any excess oil.

Crispy Fried Parsley

  • Take a handful of fresh parsley and rip it in half.
  • Using a little hot olive or vegetable oil (you can use the oil from the croutons), drop the parsley into the pan (be careful – it will spit and crackle loudly) and toss through with a heat proof spatula.
  • Cook for a couple of minutes. Be careful not to over-brown, or it will taste bitter. 
  • Remove from the pan and place on kitchen paper to soak off any excess oil.

To Serve

  • Top the soup with croutons and crispy fried parsley and serve.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The recipe for making Vegetable Broth (used for a separate soup) can be found in the post Oriental Courgette-Noodle Soup.

Nutrition

Calories: 545.3kcal | Carbohydrates: 81.9g | Protein: 7.5g | Fat: 23.2g | Saturated Fat: 2.8g | Sodium: 191.4mg | Potassium: 1457.2mg | Fiber: 19.9g | Sugar: 19.7g | Vitamin A: 148.3IU | Vitamin C: 63.8mg | Calcium: 183.1mg | Iron: 3.8mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond

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18 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Elizabeth says

    04/05/2016 at 8:18 am

    What a glorious soup! Love the sound of the crisp parsley too. Thank you for sharing with the No Waste Food Challenge!

    Reply
    • Kate Glutenfreealchemist says

      07/05/2016 at 9:04 pm

      You're welcome xx

      Reply
  2. Kirsty Hijacked By Twins says

    22/04/2016 at 2:57 pm

    You cannot beat a good veg soup. It has to be the best way to use up any veg that is past its best. This soup looks and sounds delicious x #CookOnceEatTwice

    Reply
    • Kate Glutenfreealchemist says

      25/04/2016 at 7:10 pm

      Absolutely Kirsty. Any veg makes great soup. You can't beat it! x

      Reply
  3. Eb Gargano says

    19/04/2016 at 11:14 am

    This sounds gorgeous, Kate – and what a fab use of leftovers that might otherwise have gone in the bin! Eb x

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:54 pm

      Thanks Eb. I couldn't bear to throw away a load of tasty veg…. I had to do something with it! x

      Reply
  4. Helen @ Fuss Free Flavours says

    17/04/2016 at 5:22 pm

    I love roasted veggie soup, This looks beautiful. Love the texture and crunch from the croutons and crispy parsley. Thanks for sharing with #extraveg & #creditcrunchmunch

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:53 pm

      Thank you Helen. you're welcome x

      Reply
  5. Johanna GGG says

    14/04/2016 at 1:31 pm

    I love that you turned your stock vegies into a second soup – I rarely make stock unless making it from vegie scraps and I even feel guilty throwing them out. I think rather than calling them your better and second best soup you should call them the summer and winter sisters as when it is cold I would prefer this vegie soup – esp with the fried parsley which sounds interesting

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:53 pm

      Thank you Johanna. Making the stock would have seemed quite a faff if I hadn't benefitted from the veg at the end.
      The summer – winter comparison is a good one! There was absolutely a warm heavy cold weather soup and a light fresh spring lunch option… And the crispy parsley was amazingly crispy!

      Reply
  6. Alida says

    13/04/2016 at 8:34 pm

    What a fab presentation! I love the look of this soup it makes me hungry and I love the oriental touch!

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:50 pm

      Thanks Alida x

      Reply
  7. Vicki Montague says

    13/04/2016 at 9:35 am

    I don't ever want to hear you describe your food as nondescript. You must go back and change that wording right now!!!! It looks delicious 😉

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:50 pm

      Ha ha! Thanks Vicki. It was a good soup, but not a patch on the pretty front when compared with it's spiralized sister!

      Reply
  8. Sarah Montgomery says

    13/04/2016 at 9:00 am

    Yes we all need a break from time to time but what a frugal recipe to come back with – it looks delicious! 🙂 Thank you for linking up with #CreditCrunchMunch

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:49 pm

      Thank you Sarah. Frugal maybe…. but very yummy!

      Reply
  9. Corina says

    13/04/2016 at 6:23 am

    It does look absolutely beautiful and definitely worthy of being blogged! I love the idea of the crispy fried parsley on top too. Thank you for linking up with #CookOnceEatTwice again!

    Reply
    • Kate Glutenfreealchemist says

      19/04/2016 at 9:48 pm

      Thank you Corina. You're welcome. It was amazing how crispy the parsley was!

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
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