Fridge Raid Soup Recipes

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FRIDGE-RAID SOUP



Fridge-raid soup image

Make this soup recipe your own using up any bits and bobs you have. Make a tomatoey soup with leftover veg, then finish it with flavourful toppings

Provided by Shivi Ramoutar

Categories     Lunch, Starter, Supper

Time 55m

Number Of Ingredients 13

2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
4 garlic cloves, crushed
1 thyme sprig
1 tbsp tomato purée
1 litre vegetable or chicken stock
400g can chopped tomatoes
2 x 400g cans cannelini beans, drained
a large handful of green veg (about 150g, use any seasonal veg you have - courgette, green beans, chard, spinach etc), roughly chopped
1 large potato, peeled and cut into 2cm cubes
chopped parsley, crumbled feta, torn olives, chilli flakes (optional), extra virgin olive oil, crusty bread

Steps:

  • Heat the oil in a large pan on a medium heat and cook the onion, carrot and celery until soft, about 10 mins, then add the garlic, thyme and tomato purée. Pour in the stock along with the tomatoes, reduce the heat to low and simmer for 10 mins.
  • Add the cannelini beans, the green veg and potato pieces, along with a generous pinch of seasoning. Cover and simmer for another 15-20 mins or so until the veg is tender and the soup has thickened. Top with some parsley, crumbled feta, olives, chilli flakes (for those who like spice) and a drizzle of extra virgin olive oil. Serve with crusty bread on the side for dunking.

Nutrition Facts : Calories 434 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 2.1 milligram of sodium

FRIDGE RAID SHAKSHUKA



Fridge Raid Shakshuka image

Shakshuka is traditionally a breakfast dish that originates in North Africa and the Middle East; it is a delicious mixture of peppers and tomatoes that cook down to make a pan sauce that eggs are poached in. Ree added a few things she found in her fridge to make - including feta cheese and kale - to make it her own.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

1/3 cup olive oil
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
4 cloves garlic, sliced
Kosher salt
Freshly ground black pepper
3 cups cherry tomatoes
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1/2 cup chicken stock
1 cup torn kale
6 large eggs
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley
Crusty bread, for serving

Steps:

  • Heat the oil in a large skillet over a medium-high heat. Add the onion, all the peppers and the garlic. Season with a pinch of salt and pepper and cook, stirring, until the vegetables slightly char, 2 to 3 minutes. Toss in the tomatoes, tomato paste and red pepper flakes and cook, stirring, until the tomatoes begin to break open, an additional minute. Pour in the chicken stock and kale, stir to combine.
  • Reduce the heat to medium and cover. Cook, stirring every couple of minutes, until the tomatoes have broken down and the mixture thickens, 9 to 10 minutes.
  • Crack the eggs into a pitcher or liquid measuring cup. Slowly add the eggs, one at a time, evenly spacing out 5 around the outer edge of the skillet and adding the last to the very center. Season the eggs with a pinch of salt and pepper. Cover and cook until the whites of the eggs are set, and the yolks are runny, 5 to 6 minutes. Remove from the heat and sprinkle over the feta and parsley. Serve with crusty bread.

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