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Blogging Marathon# 38: Week 1/ Day 1 

Theme: Soup or Salad with Sides 

Dish: Refrigerator Soup with Zucchini Tortilla/ Omelette 

It’s time for another blogging marathon, BM# 38 and my theme for this week is ‘Soup or Salad with Sides’. Valli wants us to pair soups or salads with a side dish. So for the first day I made a very simple soup. ‘Very simple’ is the key word here, you might actually feel cheated when you read the recipe, it is THAT simple.

March is already here, but winter with bitter cold decided to stick around for a little too long this year in our neck of woods. This season’s 13th storm is on its way as I type this post — but thankfully it’s only going to 1~2″ of snow instead of the 8~12″ as predicted.

With that weather report, you know why I have a soup recipe today. That too a super simple one. I was watching the Rachael Ray show the other day and saw Jacques Pepin make his refrigerator soup. It sounded so comforting and perfect to eat in this weather, so I made it the very next day with whatever veggies I had in the fridge.

One of the amazing thing about this soup is you can use any veggies you have left in the fridge. Soup can also be thickened with just about anything — polenta, couscous, oats etc. All you need to do is experiment with the soup and find the best combination you like.

Print Recipe
Refrigerator Soup Yum
Refrigerator Soup
Course soups stews
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Water
  • 1 Bouillon Cube (I used a no salt added-vegan bouillon)
  • 1 Zucchini - medium, chopped
  • 1 Carrot - small, finely chopped
  • 1 Onion - small, chopped
  • 2 ~ 3 cups Spinach - chopped
  • 1 ~ 2 cups Lettuce - chopped
  • 2 tbsp Polenta
  • to taste Salt Pepper &
  • Cheese - to serve (optional)
  • Butter - to serve (optional)
Course soups stews
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Water
  • 1 Bouillon Cube (I used a no salt added-vegan bouillon)
  • 1 Zucchini - medium, chopped
  • 1 Carrot - small, finely chopped
  • 1 Onion - small, chopped
  • 2 ~ 3 cups Spinach - chopped
  • 1 ~ 2 cups Lettuce - chopped
  • 2 tbsp Polenta
  • to taste Salt Pepper &
  • Cheese - to serve (optional)
  • Butter - to serve (optional)
Refrigerator Soup
Instructions
  1. In a medium sauce pan, bring the water to a boil. Add the bouillon cube and all the vegetables; simmer for 4~5 minutes or until the veggies are tender.
  2. Stir in the polenta (or any other starch that you are using) and simmer for 3~4 minutes or until the grains are cooked.
  3. Season with salt and pepper. Sprinkle cheese and stir in butter (if using) and serve hot.
Recipe Notes

I served the soup with zucchini tortilla/ omelette for a complete meal.

Lets check out what my fellow marathoners have cooked today for BM# 38.

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