Leftover Greens Soup

I had some leftover green vegetables in the fridge from previous meals, lettuce, celery and spring onions and a packet of chicken noodle soup that was coming up for its best before date. I chucked them all in my multi cooker along with some other ingredients and made a green veg soup.

I used my multi cooker set on soup for 30 minutes, but you can use a pan on the stove top or a pressure cooker.

Soup is a great way to use up leftovers, just throw a few ingredients in a pot and you have a tasty, healthy soup in no time.

Ingredients

50g packet chicken noodle soup

handful green oakleaf lettuce

5-6 celery stalks & leaves

2-3 spring onions, sliced

handful asparagus stalks

1 onion, diced

1 large potato, peeled, diced

3 large garlic cloves, sliced

2 bay leaves

1 tsp fresh thyme

1 tsp ground turmeric

dash ground ginger

dash ground sumac

500ml beef stock

Method

1. Make chicken noodle soup according to packet directions. Transfer to multi cooker or your preferred way of cooking.

2. Add the rest of the ingredients to the pot, stir to combine. Set cooker to soup and cook for 30 minutes.

Enjoy with crusty bread or crackers.

Comments

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