Leftover soup recipe
- Left-over veggies in the crisper – perhaps carrot, sweet potato, celery, potato, broccoli, cauliflower, zucchini, brussel sprouts and onion
- vegetable, chicken or beef stock
- 2 tins of crushed tomatoes
- basil, fresh or dried
- salt and pepper
- shaved parmesan
Finely chop all veggies and then add stock, tins of tomatoes, basil and salt and peper.
Simmer until cooked.
Serve with shave parmesan and crusty bread.