Do you ever do the 'open the fridge door and stare in gormlessly' routine? Yes, you do, we all do. You don't think that there is anything in there worth eating and you resort to opening a tin of beans?
Hey, I'm all for beans on toast but sometimes you just need to be a little creative with what you have and, more importantly, it's good to use everything up and not waste food.
Cue contents of my fridge the day before my veg box arrives:
1 cup previously roasted squash
1/2 savoy cabbage
salt and pepper
POW - Raid the Fridge Soup
Wash, peel if required (not in my case as it's all organic), and chop everything
Put everything into a soupmaker (yes, I cheat)
Select either smooth or chunky, depending on what you fancy.
Press the button, go read a book for 28 minutes
If you want you can cook it on the hob: chop, put in saucepan add water, and cook until carrots are soft, then have as is or put in a hand blender and make it smooth.
I often add whatever is hanging around in the fridge - bell pepper, sweet potato, peas, spinach, kale - whatever really, and I very often plonk in a spoon of curry paste and really fire up those sad-looking remnants
If you don't have or want to use a pre-made paste you can use:
1 tbsp curry powder
1 tsp turmeric
1/2 tsp coriander
1/2 tsp black pepper
1 tsp sea salt
1/2 tsp red pepper flakes
but I don't.
This is perfect for batch cooking so that you have some for in the week and some in the freezer for when you haven't got time/can't be bothered to cook anything.
Allow to cool then store in a sealed container for up to 5 days in the fridge. You can reheat it either on the hob or in the microwave.
Once cooled it can be stored for up to 3 months in the freezer then just thaw overnight in the fridge and reheat as above.
If you try it or have any comments please let me know - tag me on Instagram #pinkturtlebean
Veg from #riverford