b'Photo by Nathalie Jolie on UnsplashNever waste a vegetable again with this simple soup recipe, guaranteed to taste different every time!If your vegetables are starting to wilt and you know youre not going to eat them soon enough, chop them into pieces and store in a labelled reusable container or bag in the freezer. Add any cooked leftover vegetables to a second labelled reusable container or bag. Keep adding until youre ready to make this hearty soup!Nearly any vegetable will make a tasty souppotato, swede, celery, broccoli, courgette, squash, turnip, tomato, mushrooms, onions, leeks, cabbage, kale, cabbage, celeriac, cauliflower. the list goes on. LEFTOVER VEGETABLE SOUP Prep 10 mins, cook time 40 mins. Ingredients TOP TIP1tbsp butter Use cumin, curry Small onion, diced powder or chilli1-2 garlic cloves, chopped flakes for an extra1L vegetable stock punch of1tsp mixed herbs, or herbs of your choice flavour.3-4 handfuls frozen vegetables (cooked, uncooked or a mix of both), defrostedSplash of cream (optional)MethodIn a large pot, melt butter over medium heat. Add onion and cook, stirring, until softened. Add stock and herbs. Add uncooked frozen vegetables, bring to the boil, then reduce heat and simmer until vegetables are tender, 20-30 minutes. Add cooked frozen vegetables and bring to the boil. Reduce heat to medium-low, cook until vegetables are warmed through. Using a blender or a potato masher, puree soup until smooth. Return to pot and add the cream, if using. Stir until mixture is warmed, taste and season with salt and pepper.37'