Soup of the week: Empty fridge vegetable soup

Rate this post

When you don’t have much food in the refrigerator, the simplest thing to prepare is some kind of vegetable soup. In point of fact, I created this dish using the veggies I still had in the fridge.

Hence, this is only a suggestion of what you may use; certainly do not be scared to change this recipe according to what you have in your refrigerator; it will still turn out delicious!

Time required for preparation: 10 minutes

Cooking time: 20 minutes

About the soup:

  • 5 organic carrots
  • 5 organic mushrooms
  • 1/2 of organic onion
  • 1 cup (250ml) of cooked organic chickpeas
  • 1 cup of organic diced tomatoes
  • 1/2 of an organic cauliflower
  • 2-3 kales leaves
  • 1/2 cup (125ml) of organic celeriac
  • 1/4 cup (62.5ml) of nutritional yeast
  • 4 cups (1L) of water
  • Salt and pepper

In preparation for the cashew cream

  • 1/2 cup (125ml) of organic cashews
  • 1/2 cup (125ml) of water
  1. To prepare your cream, pre soak your cashews for 15 minutes. Then put them in the blender with the water until you get a creamy texture.
  2. Coarsely chop all your vegetable.
  3. In a medium pot, heat a bit of oil and stir in your onion for 2 minutes. Add in the mushrooms, the carrots, the chickpeas, the cauliflower, the kale and the celeriac. Cook for 2 minutes.
  4. Incorporate the tomatoes, the nutritional yeast, the water and add some salt and pepper.
  5. Cook for 15 minutes. When your veggies are tender, cream them with a hand mixer or a blender.
  6. Serve with some cashew cream and fresh pepper!

What are our readers’ thoughts on this recipe?

Lovely soup that satisfies my hunger perfectly!

This is something that I usually prepare to accompany my Smoky tofu. Very simple to do, and the end product is delicious.

How mouthwatering! Ate all week !:)

This soup is just outstanding.

2 cups of cannellini beans, and then, before adding the rest of the ingredients, I sautéed the vegetables for 4 minutes. It is a fantastic method for making use of the miscellaneous items that are stored in the refrigerator. 4 cups of sun-dried tomatoes, 12 cups of frozen corn, and 1 Excellent combination! I added 1

This is such a delicious dish! It has the flavor of a vegetarian version of Chinese takeout:)

This soup is a HUGE hit with my children. It gives the impression that you are eating takeaway Chinese food.

One of the posts on this site that I like reading the most. There are a lot of recipes that call for cashews, but this one is by far the finest one I’ve tried. JUST AWESOME!

This is the most flavorful and satisfying vegan soup I’ve ever had. My partner, who is not vegan, devoured it and said he had no idea it was vegan until after he had finished eating it.

adore this soup, and once again, many thanks for the recipe!! 🙂

This soup is delicious. I increase the amount of vegetables and chickpeas and exclude the celeriac from the recipe. Yet this is the dish I turn to if I need to use up the veggies from the previous night.

It is wonderful to be able to cook a dish that is simple but tasty with the ingredients that are already in your kitchen. I prepared the cashew cream in a separate bowl and incorporated it at a later time.

This is just wonderful! I substituted cauliflower for corn and used vegetable stock rather than water in this recipe. That was a hit with all of my kids. Absolutely making it again.

This soup is out of this world! I added some potatoes so that it would be much more satisfying to eat.


Can vegetable soup last a week in the fridge?

You can keep soup in the refrigerator for approximately three days, but before opting to reheat it, you should always give it a taste first. The general rule of thumb is that soup can be kept for about that long. A transparent soup made from vegetables that contains some acidity, such tomatoes, may keep for a longer period of time. The typical shelf life of chicken soup is between three and five days.

How long does vegetable soup last out of the fridge?

The maximum time that food should be allowed to remain at room temperature is two hours. It is possible to store shallow containers or small portions of hot food straight in the refrigerator. Alternatively, the food may be swiftly cooled in an ice or cold water bath before being placed in the refrigerator.

What to do with leftover soup?

5 creative ways to use your suppertime leftover soup
Use it as cooking liquid for rice or quinoa. …
Use it to create spaghetti sauce. …
Use it to create one-pot spaghetti. …
You may add it to a dish in order to make it creamier or thicker.
Create a dipping sauce out of the remaining creamy soup in the refrigerator.
Jan 14, 2021

How long does pumpkin soup with cream last in the fridge?

The pumpkin soup may be stored in the refrigerator for up to 5 days, or it can be frozen for up to 3 months; just allow it to defrost, then reheat it using the manner of your choice. If your soup is overly thick, all you need to do to thin it down is add a drop or two of water whenever you reheat it.

Is soup good after 7 days?

The majority of leftovers, including cooked beef, pork, fish, or chicken, chili, soups, pizza, casseroles, and stew, may be stored securely for up to four days after they have been prepared.

Can you eat week old homemade soup?

It is recommended to consume soup that has been refrigerated within three to four days, or to freeze it and consume it at a later time. Furthermore, you should try not to leave soup out at room temperature for longer than two hours. Do not attempt to cool a big pot of hot soup by placing it straight in the refrigerator.

How do you store soup for a week?

Keep the soup in a container that seals tightly or a bag that can be frozen. To prevent any misunderstandings, make sure you date and indicate the kind of soup on the containers. Utilize soups that have been frozen during the first six months and soups that have been refrigerated within the first week. Before serving, bring the soup back up to a temperature of 165 degrees Fahrenheit.

Can I freeze homemade vegetable soup?

Cut It Up Into Pieces By freezing the soup in individual portions, you can turn your large quantity of soup into handy meals that are easy to grab and go. When frozen flat, quart-size freezer bags (or containers made of plastic or glass that are appropriate for the freezer) may fit a single serving while still allowing space for the soup to expand as it freezes. Moreover, the bags are easy to stack after they are frozen.

Can you freeze soup after 3 days?

You may prevent the possibility of getting food poisoning if you always store your soup in the freezer on the same day that you make it. You should be able to freeze it within three to four days after preparing it, according to the Federal Food Safety Information.

Can I eat leftover soup after 5 days?

In the refrigerator, leftovers may be stored for up to three or four days. Beyond that point, there is an increased possibility of food poisoning. Freeze any leftovers as soon as possible if you don’t believe you’ll be able to consume them within the next four days. The shelf life of food that has been frozen is significantly extended.