While trying out exotic new recipes is always fun, the real magic happens when you open the fridge, see “nothing,” and somehow still manage to create dinner. At our house, this happens more often than not. Some would’ve already driven to the store, but I’ll be standing there thinking: We’ve got enough food for three days if we just look closer.
Cooking like this doesn’t just stretch your creativity — it saves money and helps reduce food waste. I shop once a week, stick to basics, and use up everything. That means raw ingredients instead of ready-made meals, and a little extra effort that pays off in flavour and savings.
The secret to making Everything Soup taste like something special is simple: start with flavour. A bit of leek or onion, garlic, bay leaves, and oil builds a fragrant base. From there, you just layer on whatever you have — carrots, frozen beans, the last potato, half a bell pepper — and let the simmering do the rest.
I often use frozen minced meat as a protein boost, but you could just as easily keep it plant-based or toss in cooked chicken from the night before. And if you don’t have homemade broth waiting, store bought stock works just fine.
It’s fast, it’s clever, and it’s quietly luxurious to know you’ve turned scraps into something warm and delicious, and given your small little nudge to a more sustainable world. So the next time your fridge feels empty, remember this: the smartest meal might already be hiding in there — just waiting to be stirred together.
The Clever Pot
Ingredients
Preparation
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Finely chop the garlic and leek. Heat oil in a large pot, add the bay leaves, garlic & leek, and gently simmer them for a few minutes.
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Add the minced meat and cook through.
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Toss in the chopped vegetables, pour over the stock and simmer on medium heat until the vegetables are cooked through. Enjoy warm!
Note
- The smaller you chop the vegetables, the faster the soup cooks. If hunger is urgent, aim small.
