Mamta's Kitchen

Soup from Leftover Vegetables, Easy Recipe

Soup from Leftovers

Mamta Gupta

This is the soup I make when I have a few bits of vegetables left in the fridge, the day before I go for my weekly shopping. I mostly use stock granules/cubes/pots for seasoning. However, you can make your own stock. When I make a roast chicken or lamb or any other meat on bone, I keep the carcass/bones in a bag/container and store them in the freezer. They make great stock. Simply pressure cook the carcass/bones with 2-3 cups of water, a chopped up onion-skin included, a couple of bay leaves and any vegetable peeling you may have. Strain and your stock is ready. In pictures here, I have used vegetable stock pots for flavouring. Serves 4.

Recipe rewritten February 2019


  • 1-2 cups of leftover vegetables, cleaned and chopped. Pictures here show broccoli and it stem, spring onion and its greens, tomatoes and a few leaves of leftover lettuce.

  • 1 small onion or a couple of spring onions, including their greens, peeled and chopped roughly

  • 1 inch root ginger, peeled and chopped roughly (optional)

  • 1-2 tomatoes, chopped up. Or use a tbsp. tomato puree or a cup of tinned tomatoes

  • 1 tbsp. cooking oil of your choice

  • 3-4 cups water

  • A couple of stock pots

  • 1/2 tsp. or a large pinch of black pepper

  • A good dash of chilli sauce (optional). You can add a green chilli, along with other vegetables.

  • 1/2 tsp. coarsely ground cumin seeds (optional)

  • Parsley or coriander leaves for garnish (optional)


  1. Chop all vegetables roughly.

  2. Heat oil in a pan.

  3. Add onion and ginger, stir-fry for 2-3 minutes.

  4. Add all the vegetables, stir-fry for further 3-4 minutes. Cover and cook for 5-6 minutes, until vegetables are softened.

  5. Add water, bring to boil and simmer for 10 minutes.

  6. Turn heat off. Place the pan in the sink and blend it with a stick blender.

  7. Sieve it to remove and fibres or seeds.

  8. Transfer back to a pan, bring to boil. Turn heat down.

  9. Add stock cubes/granules/pots and any other seasoning you may like. Taste and adjust seasoning.

  10. Serve hot, garnished with parsley or coriander leaves or croutons.

  11. Also see Soup Selection.


  • While travelling through South Carolina years ago, I was once told by a restaurant chef that the secret of his excellent stock (we had ordered a clear soup of some sort) was that he never threw away any vegetable peelings, meat/chicken bones/fish bones, fish heads, fins etc. away. He washed them all thoroughly and put them in the stock pot, which was always on the simmer in his kitchen.

  • If you are not able to make the stock the next day, put the bones in a freezer bag and freeze for another time. It is much easier than making a stock and then freezing it.

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