Vegetable soup

As others have said, I just use up whatever is left in the fridge, usually carrots, onion, potatoes, spinach, spring onions, swede, etc, but I always include a leek, think it gives extra depth of flavour. I use a Knorr vegetable stock pot thingy for seasoning. After cooking for around 30 minutes, I add a little milk and give the soup a wee blitz with a stick blender. Serve with a drizzle of Greek yoghurt.

The beauty of veg box clear out is the soup always tastes different. Fresh stock is the key ingredient

Lentil Kale Soup
onion, chopped
celery chopped
carrots, chopped
potatoes, diced
garlic, grated
bay leaves, salt, pepper, cumin, pimenton
garden rosemary
tin tomatoes
Green or brown lentils
6 veg broth

Cook in large pot until everything is soft.
Add kale, cook until kale is done.

sandye

Defiantly use Bullion instead of stock. I worked in the catering trade at one time and I now use Chefs Larder veg bullion. Its around £20 but lasts me about 2 years. very well worth the money

Definitely use Bouillon. In a fairly large saucepan of veg put in 2 tablespoons of it. You can buy it in health shops and some supermarkets. In my soup I always put one apple with any veg that I have. Fry everything in olive oil for a few mins before boiling. Foolproof and scrumptious. Everyone loves my soup.

What’s the difference between bullion and stock if they’re both artificial?

I mean, surely an homemade stock is nutritionally superior to bullion powder?

Bouillon! Bloody predictive text.

Leftover veg, water, bouillon powder. That's it!