They say all the best recipes come from leftovers. I guess this applies to my “Compost Vegetable Soup”. It came up one day at the end of the week, when I was wondering what to make for dinner with my random groceries I had left in the fridge. You know, when you just have a few of different types of vegetables but not enough to make a single dish out of one.
I decided to throw it all in the pot and I have not stopped making this soup since! The best part is that it’s full of vitamins and super amazing for your health and skin! Make this in a large batch and save it in the freezer for a simple delicious meal anytime.
You Will Need: (Serves 2 Heartily!)
- 2 large leeks
- 1 medium white onion
- 4 tomatoes
- 2 red potatoes (cut into cubes)
- 8 cups of water
- A small bit of oil for browning the veggies
- 1 clove of garlic
- Chili flakes, salt and pepper to taste
- OPTIONAL: For a heartier soup, you made add pasta, canned beans, chicken breast, etc.
Instructions: (Couldn’t Be Simpler!)
- Chop up the all the veggies, add a bit of oil to the pot and brown the veggies. Throw in (to taste) the garlic, salt, pepper and chili to season. I usually leave the garlic whole for easy removal later on.
- After about 5 minutes of browning, pour in the water, pretty much until the veggies are covered. Let boil for 30 mins.
- Finally, re-season the entire pot of soup to taste.
For a heartier soup you can really add whatever you want to it. Pasta, beans, carrots, celery! That’s the beauty of the compost soup! The best part is that it all comes out amazing at the end…though the key ingredients here would be the leeks and chili, so make sure not to omit them. Have fun and stay warm everyone!