01/16/2025Meal soups - Main courses

Creamy Leftovers Soup (Vegan)

Name: Creamy Leftovers Soup (Vegan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 2 tbsp toasted sesame oil; 250 mL coconut milk; 1 L vegetable broth

Low budget Gluten-free Oven-free Blender-free

For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 15 min

Not exactly a recipe… but I wanted to show you how I often turn leftovers into soup at the end of the week! I can’t stand eating plain leftovers, so I prefer to store them separately (a container of plain pasta, one with cooked leeks, a jar of sauce… you get it). That way, it’s more exciting to repurpose them later 😍.

For this soup, I like to pick a legume, a starch, and a vegetable.

Servings

Ingredients

Cups

-toasted sesame oil 2 (tbsp)
-coconut milk 250 (mL)
-vegetable broth 1 (L)

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Steps

Pick your leftovers: I like to choose a legume—here, some leftover roasted chickpeas with paprika, but it could also be white beans, for example! Next, a carb—here, some leftover cooked orzo. It could be cooked potatoes, rice, quinoa… or if I don’t have leftovers, I’ll go with udon noodles! Finally, vegetables—here, some leftover leek fondue. It could have been my roasted squash leftovers, or even both together, mushrooms, bok choy, cauliflower, or broccoli…
In a pot, heat some sesame oil. Sauté the chosen vegetables and legumes for a few minutes. If they were plain, add spices like paprika, turmeric, or herbs.
Add the chosen carb and pour in the vegetable broth. Let it simmer for about 10 minutes.
Pour in the coconut milk and adjust the seasoning. It’s ready to serve! Feel free to top it with any leftover fresh herbs.