With that as background, I often set myself a "pantry challenge" to use up some of the forgotten ingredients in the pantry or the sadder looking vegetables in the fridge. Today I cleaned out the fridge and made a Pantry Challenge Soup. Use anything you have on hand, that's the point. No shopping required, or allowed! Here is the recipe for today's soup:
3 celery stalks
2 medium potatoes
2 garlic cloves
2 tbsp tomato paste
2 litres vegetable stock (I used stock made from Massel Ultracubes)
- Chop vegetables into small pieces. Note: I blended my soup so wasn't particularly careful with the size and shape of my pieces, but if you rather a chunky soup you could chop them into pretty cubes.
- Crush or grate garlic and add.
- Add stock and tomato paste, stir.
- Bring to the boil then reduce heat and simmer until veges are soft (about half an hour).
- Whiz with a stick blender, or don't, and serve with chopped parsley and bread.
You can add some fancy ingredients if you have them on hand, but I find the combination of tomato paste and vegetable stock is all this soup requires. Hubby prefers his soup blended, but if I were going to leave it chunky I would have added some pasta about 15 minutes into the simmer. To add to the frugal nature of this dinner, I ate it with sliced bread and butter, but you could easily dress this soup up with a crusty baguette if you're entertaining.