So you haven’t been able to go shopping for some days because of snow, cold, appointments etc.? That was me over the weekend.
Thankfully, a few items remained in my fridge, mostly leftovers from other meals – i.e. veggies that were just a few stops away from their journey to the bin. I don’t like to waste things, so I thought a soup would be a great idea: You can’t see whether the ingredients looked pretty or wilted before, you can throw in mostly anything, and make it carb-y with gluten-free pasta which is easy to stock up on (I try to have a decent amount in the pantry at all times, but then Ilian loves uncooked noddles 😉 ).
Now it’s all about the seasoning – if you have lots of root vegetables, bring on the salt and ginger, if you have more of the above-ground edibles in your pot, balance with earthy rosemary and thyme (just like in the song 🙂 ). If you are lucky enough to have a farmer’s market close by with someone selling spices, pay them a visit for dried sweet peppers. They work wonders with all vegetable soups!
Your toddler will love to pour the spices and mix them in, which is done before anything is cooking. And if you get your hands on lovely shaped pasta, they will eat at least their fair share of the fare!
- all the leftover veggies in your fridge that will fit into your pot!
- 1/2 cup gf pasta (I love Tinkyada Little Dreams)
- dried sweet peppers mix
- Wash, peel/trim, and cut up your veggies.
- Place in large pot with water to cover, add herbs and stir well.
- Bring to a boil, cover, reduce to a simmer and cook for 20 minutes.
- Add pasta and cook as long as package instructions say.
- Take away from the heat, taste to adjust seasoning. Enjoy the rest!