Blog

Every epic soup begins with a killer base. Grab some stock—whether it’s store-bought (veggie, chicken, beef, or bone) or homemade if you’ve got it. No stock? No problem! Water works, just season it up with herbs and spices to pack in flavour.

To take things up a notch, sauté some onions, garlic, or leeks for that extra depth. And if you’ve got any leftover cooked onions or shallots chilling in the fridge, toss those in too—instant boost!

Leftover veggies are the soul of any great soup. Whether they’re raw or cooked, they’ll add texture, taste and all the nutrients.

Here’s how to work your veggie magic:

• Got leftover carrots, potatoes, or sweet potatoes? Chop ‘em up and toss them in early—they need some extra cook time to get tender.
• Leafy greens like spinach, kale, or swiss chard are your last-minute heroes. They’ll wilt down quickly, so drop them in toward the end.
• Roasted veggies like cauliflower, zucchini, or capsicums? Total flavour bombs. Throw them in early for richness, or at the end if they’re already cooked.
• Running low on fresh produce? No worries! Frozen peas, corn, or green beans can easily step in—just toss them in and cook until they’re warmed up and ready to go.

Mixing up different veggies gives your soup vibrant textures and layers of taste. Got leftover herbs like parsley or basil? Toss them in to add a fresh, bright kick to the dish.

Got leftover cooked meat in the fridge? Transform it into soup magic. Whether it’s roast chicken, beef, pork, or even seafood, you can easily stretch those leftovers into a whole new meal. Just shred or chop the protein and toss it in toward the end to keep it from overcooking.

Here’s the scoop on adding leftover meat to soups:

• Shredded Chicken: Perfect for light broths or creamy soups. It’s a match made in heaven with veggies like carrots, celery, and peas.
• Leftover Beef or Steak: Slice it thin and toss it into hearty soups like beef and barley or a chunky veggie stew.
• Roasted Pork or Ham: Adds deep richness to bean soups or veggie-packed broths.
• Seafood: Prawns or fish go in just before serving to avoid that rubbery texture. Ideal for chowders or light seafood soups.
• Vegetarian Options: Tofu or beans (chickpeas, black beans, lentils) make for a hearty, protein-packed addition. Got cooked beans? Throw them in for extra texture and great taste

Don’t let those leftover carbs go to waste—toss them into your soup for extra substance and texture! Since they’re already cooked, just add them at the end to keep them from getting mushy.

• Got leftover spaghetti, macaroni, or even lasagna sheets? Chop them up if needed and stir them in just before serving. It’s the perfect way to reinvent last night’s pasta into something brand new!
• Rice (white, brown, or wild) is your go-to for soups like chicken and rice or minestrone. Toss it in at the end to keep it firm and delicious.
• Cooked quinoa, barley, or farro? These grains add a lovely chew and nutty flavour to veggie soups or heartier stews—total game-changer.

The key to spicy unwasting and turning those leftovers into a mouthwatering soup? Spot-on seasoning! Start with the basics—salt, pepper, and herbs—but don’t be shy about turning up the dial with spices like cumin, paprika, or chili flakes. Fresh or dried herbs like thyme, oregano, and bay leaves will add an extra layer of deliciousness.

Feeling like your soup needs a little extra magic? Try these boosters:

• A squeeze of lemon juice, splash of vinegar, or a spoonful of yogurt will brighten things up.
• Stir in chopped parsley, coriander, or dill at the end for a fresh, herby kick.
• Got leftover parmesan rinds? Toss them in while the soup simmers for rich, umami goodness.
• For extra depth, a dash of soy sauce or Worcestershire sauce can add that perfect salty punch, especially in brothy soups.

Once everything’s in the pot, it’s time to let the soup work its magic. If you’ve got raw veggies in the mix, give them 20-30 minutes to get tender. Already cooked ingredients? A quick 10-15 minute simmer is all you need to blend those flavours together.

The best part about soup? It’s super forgiving. Want it thicker? Thinner? No problem—just add more broth or water and taste as you go. When it’s perfect, ladle it up with some crusty bread or a fresh side salad for a delicious, waste-free meal that’ll have everyone coming back for more.

Made more soup than you can handle? No worries! Soup freezes like a dream and stays good for up to three months. Just let it cool, pop it into airtight containers or freezer bags, slap a date on it, and you’re all set. When you’re craving it again, thaw it in the fridge overnight or go straight from freezer to stovetop for a quick, no-fuss meal.