How can you make the most of every meal you cook? Use up the leftovers!
Making meals with the leftovers from last night’s dinner really is a great way to create quick, simple and budget-friendly variety in the kitchen. Sometimes the best meals I make include the leftovers from another meal! I often wish I’d written out what I did, because I never seem to be able to make it quite the same again. Know that feeling?
That quote there? That’s me. Queen of leftovers. Ha!
Thankfully, this recipe for Creamy Bacon and Vegetable Soup is so simple that it works perfectly every time, whether you use leftovers or start from scratch. It’s a family favourite around here, so tasty and filling, and perfect for those days when you don’t have lots of time to cook.
To make this soup, you can use leftover veges and cauliflower-leek mash from my Chicken Pot Pie recipe, here; or if you don’t have leftovers, it’s super easy to make a batch of cauliflower and leek mash, just check out the ingredients and instructions here. Or if you like, you can simply steam some cauliflower and leek and blend it with some coconut oil, herb salt and pepper. Raw veges can either be steamed while the soup cooks (Thermomix version) or cooked in the soup (stovetop version) if you are starting from scratch.
I’ve added a vegetarian version (in the notes) for those of you who prefer not to have bacon, and this recipe is dairy free, grain free, egg free and nut free too!
Just a note about the bacon – I buy grass fed, nitrate free, locally grown bacon from my local butchers (Sunnyville Free Range Pigs). If you don’t know where to get good quality, ethically raised, nitrate free bacon in your area, just ask in my chat group and someone will be sure to help you.
Ok, I’m going to get some broth cooking and then we’re off to the library – it’s very wet and windy here, so it’s definitely soup and book-reading weather, yay!!
Have a great weekend, everyone! x
- 1 clove garlic
- 1 brown onion, halved
- 50g duck fat, ghee or coconut oil
- 150g free range, nitrate free bacon (weigh after removing bacon rind)
- 3 cups chicken broth (or water with 2 Tbspn chicken or vege stock paste)
- 4 cups mixed veges (approx) - eg. sliced carrots, broccoli florets, brussel sprouts halved, sliced zucchini, peas (see variation below for using leftover cooked veges)
- 2 cups (600g) leftover cauliflower mash (approx)
- Place garlic into Thermomix bowl and chop 3 sec/speed 7.
- Add onion and bacon and chop 2 sec/speed 5. Scrape down sides of bowl with spatula.
- Add fat (or ghee or oil), and broth (or water and paste). Place Varoma on top and add veges to Varoma.
- Cook 20 mins/Varoma/rev/sp 1, or until veges are soft.
- Set Varoma aside, and add cauliflower mash to bowl. Cook 5 mins/Varoma/rev/sp 1.
- Mix soup and veges together in large serving bowl and season to taste. (If you don't have a bowl big enough, spoon veges into bowls, and pour over soup.)
- Mince garlic, chop bacon and onion, and place all into a large pot on stove.
- Add fat (or ghee or oil) and broth (or water and stock paste) and cook for about 10 mins, covered, or until meat is cooked and onion is soft.
- Add cauliflower mash and veges, and simmer until heated through, stirring now and then, for about 15 more mins. (If using leftover veges, simmer for 5-10 mins, or until warmed through.)
- Season to taste.
- To use leftover veges, place them into the Varoma after soup has cooked for 10 mins, so they warm up in the last 10 mins of cooking time.
- You can use as many veges as you like in this soup, whatever fits into the Varoma. Just remember to poke a hole in the middle of the veges before cooking, so that the steam can get through.
- Swap the bacon for about 2 cups of sliced mushrooms. After chopping the onion and garlic, add mushrooms with ghee or coconut oil and cook 3 mins /Varoma/reverse/speed 1 (or sauté in pan for stovetop method), then add broth and continue with recipe.