Have you ever thought about making a soup with whatever you have left in the fridge? Well, I do it pretty often (see also barley soup). This was made again after 3 days of complaining about lack of food in my fridge. I know, this is becoming a little obsession but I'll tell you what: it feels good to finish whatever you have in the fridge before you buy more stuff. I feel like a better person. Maybe I am... ;-)
I am going to try to take better pics... I just move in and I did not find a spot yet to take good photos with a good light, and when I m hungry, that is not my priority!
The spirit of these recipes is to use instead of spoil. The idea is that you should use whatever you have in the fridge, so each ingredient in this recipe is optional. However, be mindful. If you have 3 types of cabbage, do not use all three of them otherwise you'll have a cabbage, cabbage, cabbage soup, which is not necessarily going to be a hit.
It helps to store a variety of grains, because they stay fresh for long time and they can be matched with vegetables, which contrarily have a short life in the fridge. So for example, if you have only carrots in the fridge, you can make a lentil soup. If you have cabbage leftover, you will use barley. If you have pumpkin, you will use millet, and so on. Spice can really make the difference. Learn how to match each grain with the right spice and you will have simple, delicious and healthy dishes.
- 2 big carrots
- 1/2 onion
- 3 cups of chopped vegetables (such as green beans, celery, bell peppers, zucchini)
- 1 1/2 cup of green lentils
- 1/4 tsp of cumin
- 1/4 tsp of coriander
- 1 bay leaf
- 1-2 Tbsp of extra-virgin olive oil
- 1/3 cup white wine (optional)
- 3-4 cups of vegetable broth or water
- Coarsely chop all the vegetables. On medium heat cook the onion in 1-2 tbsp of oil until golden brown. Add carrots and cook for 3-4 minutes then add the lentils and let it toast for about 3 minutes. Pour the wine, if using (the pot should be very hot at this point). Add the vegetables. Add broth or water, spices and bay leaf. Bring to boil then reduce heat to medium-low and continue simmering for about 20-30 minutes, or until the lentils are the desired tenderness. Serve with a generous splash of olive oil.
Real Food Wednesday