Clean Out the Fridge Soup

Each week, we end up with bits of vegetables here and there unused and leftover from the last shopping trip.   In preparation for the next grocery shop, I usually pull these out and turn them into a confetti salad or soup.   It's an easy way to be thrifty and healthy at the same time. 

This week's version used the following ingredients - portions of ingredients were determined by how much we had on hand, so your recipe will likely be very different:

• Onion, 1 medium
• Garlic, 3 roasted cloves
• Bell Peppers, 4 small
• Mushrooms, about 8
• 1 pound carrots
• 1/2 pound red cabbage
• Broccoli florets, about a cup
• Broccoli slaw, about a cup
• Greens
• Red lentils
• Nutritional yeast
• Seasonings (pepper, paprika, garlic powder, cayenne) to taste

First, I chopped the onions, bell peppers, mushrooms and water sauteed.  While this was cooking, I put the carrots, cabbage, and broccoli into the food processor and pulsed into small pieces.  Then, I added these to the pan and cooked about 10 minutes.

 

 

Lastly, I added the roasted garlic (leftover from hummus making), the red lentils, and water and cooked about 20-30 minutes. 

 

 

 

When the lentils were finished, I seasoned it with nutritional yeast and seasonings and served. 

 

It's a very thick soup without a broth because the lentils thicken so much, but you could easily add a broth or water to it to thin it. 



The last of the pepper harvest that I picked after the freeze killed the plants: