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!