Hello, friends, and community greetings Today I will share a tutorial about how I used leftover vegetables and made a delicious dinner.
to get new fresh vegetables I always check my fridge before I buy new my husband always says to check the refrigerator. So I got that habit now.
I found these vegetables in the fridge and made a simple soup this time.
!/2 aubergine
3 stalks of celery
1 onion
2 carrot
1 and a half squash ( the half I discarded was a little brown spotted)
2 green paprika
2 potatoes.
1 tbsp cornstarch
1 cube vegetable bullion
3-4 cloves of garlic
1 tbsp tomato puree.
salt and pepper to taste.
2 tsp oil
Chop all vegetables into appropriate cubes. The squash I made a little big-size cut.
Put all vegetables in the saucepan.
Add vegetable bullion salt and black pepper.
Add sufficient water to soften the vegetables. and put on heat.
Keep the water level above the vegetables.
Add 1 tbsp tomato puree. Cook until vegetables get softer.
In a skillet add squash and 1 tsp oil.
Roast the squash until gets brown and crunchy.
Vegetables are cooked so add the squash into it.
In the same skillet add 2 tsp oil and onion. cook onion until gets translucent
Add chopped garlic, and stir it.
Add 1 tbsp or 2 tsp cornstarch to the onion.
and stir it well.until it turns golden color.
Take a liquid from the soup and add it to the cornstarch-onion mixture.
Cook it with continuous stirring to avoid lumps.
Stir the onion cornstarch mixture into the soup and cook for around 2 minutes.
Add fresh basil leaves if you have or parsley/coriander at the end
squeeze 2 tsp lemon juice into 1t.
The soup is ready to serve.
You know instead of putting vegetables together to make a salad I Like to organize them to look nicer so I did the salad.
Using the rest of the celery, carrot, cucumber, strawberries, and tomato.
Soup served with Norwegian flatbreads and salad.
Thank you for stopping by.
