Winter Warming Fridge Bottom Soup with Calder's Spicy Tomato Chutney

|Andrew Calder
Winter warmer - Fridge Bottom Soup

There are three great advantages of homemade soup at this time of year:

1) It tends to be very healthy - this recipe is gluten free and vegan (switch out the bread and butter if necessary).

2) It hardly costs anything to make at a time most of us are watching the pennies post Christmas hols.

3) It's a great wholesome way to warm up on a cold winter's day.

An affordable meal for the family with a few slices of sourdough and locally sourced proper butter from your local dairy or farm shop. 

What's not to like?!

 

Delicious & Healthy 'Fridge Bottom' Soup

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Cuisine

Mediterranean / UK

Category

Lunch

It's almost impossible to go wrong when making soup at home.

Some of our best results have been 100% improvised and made, like this one, from the contents of the bottom drawer in the fridge; peppers, courgettes, onions, potatoes, the last few pulses in cupboard or chuck in a tin of butter beans that are hitting their best before date. A little bit of vegetable stock, season and spice up with a heaped tablespoon on Spicy Tomato Chutney and run through the blender. Fool proof!

We enjoyed this soup so much last winter that we thought we'd add it to our recipe blog.

Don't worry about if you don't have all the veg, just use up what you have.

Delicious & Healthy 'Fridge Bottom' Soup

Ingredients

  • 2 courgettes
  • 2-3 sweet peppers
  • 3 medium to large potatoes
  • 1 medium red onion
  • 1 medium brown onion
  • 4 cloves of garlic
  • 450 ml vegetable stock
  • 1 tablespoon of Calder’s Kitchen Tomato / Spicy Tomato Chutney
  • salt & pepper to season

Directions

  1. Heat oven to 180 degrees

  2. Peel and chop potatoes into ¼s add and boil

  3. On a large baking trey or ovenproof dish place:

  4. Both onions, peeled and quartered, the peppers, sliced, deseeded and chopped, the courgettes (chopped) & garlic cloves (peeled and whole)

  5. Coat in oil of choice (we used rapeseed oil) salt & pepper and place in the oven for 20 minutes or until well roasted

  6. Drain the potatoes, but keep the water for your stock, and add to large saucepan

  7. Make up 450ml of vegetable stock in a jug

  8. Take vegetables out of the oven and add to saucepan, then add the stock

  9. Add a generous tablespoon of Calder’s Kitchen Tomato or Spicy Tomato Chutney (we used spicy for a nice warm kick)

  10. Cover pan with lid, bring to the boil and simmer on a low heat for 10 minutes

  11. Take off heat and decant into a blender or bowl if using a hand blender. Blend and return to the pan

  12. Warm through on low heat while preparing / heating a crusty bread or sourdough

  13. Serve into bowls and add a splash of Creme Fraiche, salt & pepper to taste