Need a quick lunch or supper but don’t know what to fix? Open your fridge, pull out leftovers and bits in your fresh bins, then use your imagination to stir up something fresh and new.
That’s how I made this creamy Cauliflower Veggie and Greens Soup one night. We had supper on the table in less than fifteen minutes, tasty as anything we might have ordered from our favorite takeout. Here’s how to do it.
Start with what you have. In our fridge, we found
- Leftover cauliflower soup, almost enough for a meal
- One red bell pepper
- Baby kale leaves
- Cooked garbanzos (chickpeas)
With a few judicious additions, we could stretch the cauliflower soup, already rich with flavor. While Sweetheart set the table, I heated the soup with half the garbanzos, chopped and sauteed the greens and bell pepper lightly in water, added a splash of fresh lemon juice, a kiss of salt and freshly ground black pepper. Next, I added half the vegetables to the soup, pureed it in the pot with my stick blender, then stirred in the rest of the beans and veggies for a little color and light chew.
Utterly delicious! Served with homemade cheesy scones re-heated in the toaster oven–a frugal, satisfying supper, on the table in fifteen minutes. Heck, we even helped save the environment! Think of the energy it took to get those vegetables from seed to fridge. Must eat!
Quick, what’s in your refrigerator?
Take a peek right now. How might you turn your leftovers into something scrumptious and totally new? Share your idea here, or any of your favorite money-saving, quick-supper tips. If you’ve blogged about your tip, share the link too.