Soup from salad

Soup from salad – love your leftovers!

Leftover dressed salad? Don’t bin your leftovers, turn them into a tasty soup!

We made this wannabe Borscht soup using leftover Sweet Winter Warmer salad (see our blog for the recipe):


For each portion of salad, add:

200ml stock (we used Marigold Swiss Vegetable bouillon organic reduced salt)

Place your leftover salad into a pan, add the   stock, bring to the boil and simmer gently for 10 minutes. Remove from heat and blend with a hand blender. Season to taste and serve with a sprig of mint. Simple!


This method can be used for most leftover green leaf salads.

Stock adds the important extra flavour here, so use your favourite!


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