Leftovers soup

It'll be delicious and you'll never manage to recapture the flavour again. That's the only snag with leftover soup.

May I pop over for lunch ? 🤣. Enjoy!

Gorgeous!

We make leftover soup weekly, using all frozen bits from the meals our family have come round the week prior. Always adding quinoa protein.

We consumed the last of our leftover soup yesterday.

The slow cooker has been on since last night, making stock. Now, what soup to make?

Nothing nicer than leftovers soup! I always keep a dollop of frozen cream or crem fresh to add. Lifts the flavour, along with a dollop of Worcestershire sauce for heat.

Hope it is tasty, I would not have thought to put hummus in soup? It always seems to go a bit frothy when it is out of date I don't normally mind things that are a few days over but this is one thing that has caused my problems in the past.

Aveline

It'll be delicious and you'll never manage to recapture the flavour again. That's the only snag with leftover soup.

Just this and it’s so frustrating. I still remember soup I made with Christmas leftovers years ago, it was delicious! Enjoy watermeadow!

I love homemade soup, I do cheat as bought a soup maker and use those lovely jelly stock cubes! Chuck in all manner of vegs and cooked left over meat, lovely in this weather with a fresh sour dough roll

I almost look forward to the leftovers after a big meal so I can make a tasty soup.
Cossy - you’re not cheating I use those jelly stock pots too.

I have made this today. Half a crown prince squash, two parsnips, two carrots and a small bag of spinach. I roast the veg first then add it to the celery and onion in the pan. A spoonful of marmite and two heaped tbs of nutritional yeast and it is ready to go with the veg stock added. Blitz with the stick blender.

My soup was not exactly leftovers but I took advantage of the cheap vegetables before Christmas with the specific intention of making soup as well as a vegetable curry which had all sorts in it. We have eaten most of the soup but I have frozen some to have with DS on Saturday. He likes it bland so I serve his and then add something spicy for us.

My lifelong favourite leftover soup is the pickings off a chicken or turkey carcass, a chopped onion and a tin of sweetcorn, a stock cube and a smidgeon of curry powder. Simmer for several hours then serve with a crusty roll or toast.
We had that yesterday 😋

Home-made stock, some carrots and swede which were past their best but still fine, onion, a few Brussels sprouts, broccoli and some cauliflower cheese.
Very tasty, even a grandchild had two helpings!

Blitz with the stick blender.
Why is there always a piece or two of carrot which manages to escape the blender?

Allira

^Blitz with the stick blender.^
Why is there always a piece or two of carrot which manages to escape the blender?

I tend to leave a few bits of pieces of veg in a soup and sometimes add butter beans, it feels heartier somehow. Am a big user of turmeric in soups, makes them a lovely golden colour.

I like a few chunks, Fallingstar but DH likes his blended so I eat the stray carrots.

Many , many years ago my M-in - law made a most wonderful soup using the turkey carcass. I have never tasted better,
I tried it myself not knowing that DH was incredibly nauseated by the sight of a boiling carcass. He threw it away. No lovely soup and never been allowed to make it again. We also never have a proper chicken ; always breast.

We just enjoyed my homemade Sweet Potato and Roasted Red Pepper soup for lunch. It also has some onion and celery.

Our turkey this year made the most incredible stock.
I made lots of leek and potato soup with it.
I also bought butternut squash reduced and made a spicy squash, ginger, chilli and coconut soup, it was delicious.
I wouldn’t use good stock in a spicy soup though.

I always boil my gammon in a bottle of red wine. This produces a wonderful gravy, added to the turkey tin on Chritsmas day and, when making the turkey soup, this is added to the turkey stock and spare vegetables

Whether we eat soup lumpy or smooth depends on presence of DD, who hates food 'with bits in'. This encompasses not just soup but anything containing dried fruit or nuts, and, to a lesser extent, casseroles and stews. Minced meat - as in Spag Bol - just makes it over the edge into acceptability.

I’m sure everyone knows this but I only found out recently but it’s best to add some apple cider vinegar when making the stock at it brings more goodness out of the bones and helps solidify it. Can’t wait to use my new blender

Lemonred

Nothing nicer than leftovers soup! I always keep a dollop of frozen cream or crem fresh to add. Lifts the flavour, along with a dollop of Worcestershire sauce for heat.

I often make a bit of extra cheese or parsley sauce - both freeze well, and are good for adding to almost any soup.

My soups are never the same twice - I use whatever veg I have - usually several different ones - a total of ten has been known! - plus one or more of red lentils/pearl barley/orzo pasta.