Turn Left­overs to De­li­cious Soups

Reader's Digest (India) - - Book Bonus - B Y K AT H R Y N E L L I O T T

One of my reg­u­lar week­end jobs, es­pe­cially in the colder months, is to take all the left­over bits and pieces out of the fridge and try to con­vert at least some of them into soup. Soups are a great repos­i­tory for old and wilted veg­eta­bles—the

ones that haven’t yet turned mushy but are look­ing tired and sorry for them­selves. Chop th­ese up, sauté with some onion, dried herbs and spices, and you’ll be sur­prised at how de­li­cious the fi­nal meal can be.

Soups are also a good way of us­ing up left­over bits of cooked pasta, the rem­nants of bunches of herbs and pieces of meat (both raw and cooked). All of th­ese can go in the soup pot.

There are other left­over in­gre­di­ents you can use when serv­ing soup. Tear up stale bits of bread, place them in your serv­ing bowl and then pour the soup over the top.

Al­ter­na­tively, sprin­kle left­over pieces of cheese over the top, or add the re­main­der of a jar of pesto, or a few spoons of curd. “Left­over” soup can be de­li­cious.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.