It seems like every week we are throwing out food that we just haven’t had a chance to eat. It’s so frustrating, especially with the cost of food and the pay cheque being stretched to the ever increasing cost of living. It’s not like we are going to costco and buying everything in bulk either. We have a plan and a list and usually only buy something when it’s on sale.
So, I did whatever I always do when I’m worried about money and started cleaning/sorting through things. I pulled everything out of the fridge that wasn’t going to last the rest of the week and stared at it. Blankly. For a long time.
Finally, it came to me – what did people use to do before refrigerators? They made soup and threw everything in it. So, here it is – my All In Soup – The best soup you can make when you have leftovers.
Disclaimer: I used measuring cups only for writing out the recipe, if I was going to make this soup again I would just pour in all of my ingredients. You’ll see my notes about how to make this work in pink.
I had 1 onion and 2 cloves of garlic left so I cut up them up into really small pieces (minced) and threw them in the pot with some butter, I cooked this until the onion was translucent.
Remember that whipping cream we used for pasta last week? I had some left so I put about 1.5 cups of it in the pot. I also added about 2 cups of chicken stock (vegetable stock or water would work just as well). I brought that to the point where a couple bubbles were starting to come to the top (just to a boil)
At this point the consistently should be a little runny but when you let it drip off the spoon it should cause a small splash in the pot. Another thing to remember is 0.75 cups of cream to 1 cup of stock or water. You don’t want your soup to be too thick or it will just clump when you reheat it.
I used cauliflower pieces (also called cauliflower rice) – it’s essentially just cauliflower cut up to about the size of rice. About 1 cup – You could also add instant mashed potatoes or rice if you wanted.
Salt and Pepper and about a teaspoon of red pepper flakes. (the red pepper flakes are optional – you can use other herbs if you want).
I also used leftover broccoli, carrots, chicken, and bacon. I let all of this simmer for about 20 minutes on low heat. Just before serving I grated some cheese over top of it all.
My recommendation for adding your leftovers depends on how you like your soup – if you like thick soup add the same amount of additional ingredients as you did liquid (so, in this case, you added 3.5 cups of liquids, add 3.5 cups total of other ingredients). If you don’t like souper thick soup (see what I did there?!?!), do about 2 cups additional ingredients to the 3.5 cups of liquids.
Before you let it simmer too long have a taste – is it missing something? if it tastes bland add more salt and pepper. If it’s too thick add about 1/4 cup of water, if it’s not thick enough add some more cauliflower, potatoes, or rice. Trust your taste buds!
All In Soup
- 1 onion
- 2 cloves garlic
- 2 tablespoons butter
- 1.5 cups cream
- 2 cups broth or water
- 1 cup cauliflower pieces, rice, or instant mashed potato
- 1.5 cups leftovers (chicken, bacon, broccoli, carrots, etc.)
- dash salt and pepper
- 1 teaspoon red pepper flakes
- Saute onion, garlic, and butter in a stock pot (big pot) until Onion is translucent
- Add cream and broth, bring to a boil
- Add Cauliflower, mashed potatoes, or rice
- Add all other ingredients, let simmer for 20 minutes
- Add salt and pepper and red pepper flakes (optional)
- grate cheese over and serve