Crudite Leftover Soup


Today’s recipe is a special one. It was written by request for a wonderful lady named Reena. She is the owner of the always-chic, super-green   We ran into her recently at an environmental conference and she was asking if we had any good recipes for leftovers. We were only too happy to tell her about our crudite soup – it’s the ideal solution for leftover veggies! 

Ever get a veggie tray for a party? You know, the kind with carrots, celery, broccoli and cherry tomatoes – all sliced up and ready for dips? Sometimes they also have spring onions, pepper slices, snap peas, zucchini/squash or cauliflower, too.

Somehow, we always end up with a smattering of random veggies after we serve a crudite platter. There’s never the same amount of anything leftover. But from this we developed one of our favorite vegetable soups. Now we hope that guests leave behind veggies, so we can make soup from what’s left.

This recipe isn’t perfectly precise – it has some flexibility, based on what you have leftover on your vegetable plate. Think of it more as a formula. You can  also use most vegetables you have around to fill it out, even if they weren’t crudite. We’ve added potatoes, sweet potatoes, onions, garlic, peas, corn and canned tomatoes into the mix. The fun thing is, this recipe will never be the same thing twice and – you get to use up some leftovers!

Crudite Leftover Soup

1 cup chopped vegetables to every 1/2 cup of liquid plus 1 tsp. seasoning blend

Vegetables might include: carrots, celery, broccoli, cauliflower, cherry tomatoes, spring onions, pepper slices, snap peas, zucchini, squash,  potatoes, sweet potatoes, onions, garlic, peas, corn or canned tomatoes. Measure all vegetables together for your total quantity.

Liquid can be water, vegetable stock or plain soy milk. Whichever you have on hand, or in combination.

Apply the formula and all your vegetables and liquid to a large soup pot. For example, if you have leftover carrots, celery and peppers, plus and 1/2 onion from the fridge, chop them all into approximately equally sized pieces. Then measure them and add to your soup pot. If you have 4 cups total veggies, add 2 cups of liquid, like vegetable stock.

For every one cup of veggies, we also add a teaspoon of seasoning blend. Some we have used: Italian Seasoning blend, Garlic and Herb, Lemon Pepper, Thai Seasoning, and Grilling Blend. It’s whatever you have on hand.  If you prefer blander foods, use half the amount of seasoning blend. If you like heat, try a few splashes of Tabasco or other hot sauce.

Add salt and pepper to taste.  (If your spice blend has salt, you may not need to add more.)

Cook over medium-high heat to boiling, then cover, reduce to low, and cook for about 20-30 minutes to soften vegetables.  Check and stir every 10 minutes or so. If too much liquid has cooked off, add a little more. The liquid line should be about 1 inch or less from the top of the vegetables.

When the veggies are soft, turn off the heat and use an immersion blender to puree the soup into a smooth, silky texture. If you don’t have an immersion blender, you can do the same thing in batches in a regular blender or food processor.

Serve warm with your favorite bread or crackers, or pour over rice as a sauce.

Enjoy your leftovers! And be sure to check out the cross-post of this blog on’s notebook!

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