Ever wondered what can I do with all the vegetables left in my refrigerator or just what to add to soup to make it taste better? Well, I’m going to explain what little tricks I use at the end of every week. You can you turn every vegetable in an amazing soup but you do have to follow a couple of simple rules to make the soup taste perfect every time.
5 simple rules to make the perfect soup.
- You have to think about how your finished soup is going to look like. Do you want to mix your soup into a smooth silky dinner/lunch or do you want to make soup with little vegetable cubes in it?
- You have to clean your leftover vegetables so they look as good as new. And cut the vegetables in the preferred cheap.
- You really need an amazing chicken or vegetable stock to start with the basics. Like with everything in life how better the basics how better the end products. Well, that’s what I learned from my first chef anyway. Click here for my recipe!
- If you just want a smooth mixed soup you really don’t have to worry about how to fry the vegetables but if you just want to make an amazing soup with vegetable cubes in it I recommend frying the hardest vegetables first.
- Always look what kind of spices you have laying around! And just start experimenting with those!
What basic ingredients to use.
There are a couple of basic ingredients you always have to use when you make your leftover soup! These are my 4 basic ingredients:
- A good chicken or vegetable stock
What to look out for when make soup?
My first chef always told me people eat with their eyes!
So, on this quote. Another basic yet not to mess with tip is to use the same color of vegetables I really recommend doing this to avoid funny looking soups in the end! Especially when you have kids!
If you really don’t have a choice to mix some different color vegetables. I recommend following example:
- 0,5-part orange (carrots)
- 2 parts green (broccoli)
- 1,5 white (union, white part of leeks)
9 step plan to make the perfect soup!
- Assemble the vegetables you’re cooking with.
- Clean all these vegetables.
- Cut the vegetables in the preferred cheap.
- Fry the vegetables until they soften.
- Add your spice mix.
- At the preferred stock. Two-part vegetable / three-parts stock.
- Let it boil for 30 minutes until the vegetables are cooked.
- Mix the soup until it’s smooth.
- Taste the soup and add salt and pepper.
How do you store your soup?
You have to different ways to store leftover soup. Best tip after you made your soup is to cool it off as fast as possible! This will help keeping your soup fresh for a longer period of time.
- First way is to store your soup in the refrigerator in airtight container! If you stole your soup this way you can keep the soup fresh for 4 to 5 days. If you want to store your soup for a longer period of time, around 1 to 5 months.
- Second you have to store your soup in the deep freeze again in an airtight container. To unfreeze the soup just take it out of the deep freeze and in the refrigerator one day in advance.
Extra tips to cook with leftovers.
1. Is there enough left over to make another meal or two? If so, will it retain its general taste and texture if it is reheated? (Some things are even better the second day.)
2. Do you have room to store it in your freezer? Or a friend you can give it to, who would appreciate it, if you don’t?
3. Will it work for lunch or dinner the next day, or the day after? (Who says you can’t enjoy the same thing two days in a row!)
4. Is it freezable (again, taste and texture)? Can it be frozen and reheated for a future lunch or dinner?
5. If it won’t work for another meal, will it add flavor to soup stock, stew, gravy or another dish?