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4 simple soups using kitchen leftovers

Soup should pretty much be renamed as the king of the food universe if you ask us. It’s surprisingly filling, easy to make and uses up all of your leftovers no bother.

It’s also pretty damn good on a cold day when you just want something warm inside you.

So, in honour of how great it is, we’ve come up with four of the easiest and best soup recipes for using up your leftovers. Don’t forget to send us your pictures on Twitter!

Pumpkin soup

If you’re looking for something that isn’t quite the average student meal, or perhaps just a use for your halloween pumpkins, then this is totally the recipe for you.

Massive props’ to Emily’s mum for this one. Legend.

pumpkin

Ingredients:

Method:

  1. Cut the pumpkin into slices and remove the skin and pips.
  2. Next up, cook it in the  water with the onion, crumbled stock cube and nutmeg until the pumpkin is soft.
  3. Puree or mash thoroughly.
  4. Reheat gently adding seasoning to taste and enough milk to make pourable. Do not let it boil though!

It really is as simple as that! It took us a few attempts to tweak this one though, so adapt as you need too.

Mushroom soup

We’ll give you a heads up now on this one, it doesn’t always look like the prettiest thing in the world but it sure does taste great.

The more different types of mushrooms you add the more depth of flavour you add. Whoopee.

mushroom

Ingredients:

Method:

  1. Chop the onion and fry in oil until soft
  2. Chop your mushrooms and make up the stock cube, then add both to the pan.
  3. Boil & then leave to simmer for 15 mins. At this point add any spices such as salt and pepper, chilli or cumin.
  4. Blend and you’re ready to eat! Feel free to add some cream to make it more, well creamy.

Tomato Soup

Everyone loves a cheeky tomato soup. And this one is well easy. We did cheat a bit though; there’s more than just tomato in it. Opps.

tomatosoup

Ingredients

Method

  1. First up, melt some butter in a pan with some garlic, onion and carrot and cook until soft.
  2. Pour in the tomatoes, crumble in a stock cube and simmer for about 20 minutes.
  3. Blend it up, add in the creme fraiche and enough boiling water to give a good consistency.

Mixed Vegetable Soup

So there’s loads of recipes out there for mixed vegetable soup, but ours is basically just a way of using up whatever you’ve got left.

We do like saving money us!

mixedvegsoup

Ingredients

Method

  1. First off chop up your vegetables and fry them off in a pan until they’re soft.
  2. Make up some stock with your cube and boiling water and add it into the vegetables with some spices
  3. Add some cream to taste and you can either blend it up or keep it with lumps. Either which way goes.

Don’t forget to tell us how your kitchen soup exploits go! You can also find more recipes in our student recipes section.