Our District

Turn leftovers into soup

Soup season is well and truly here.

Aside from being warming, filling and comforting, we love soups because they are a great way to either use up leftover or vegetables that are no longer at their best.

Soups are very forgiving - you can freehand quantities and add in all sorts of odds and ends but still create something delicious.

Here’s some tips for turning leftovers into soups:

  • Got a leftover roast? Use the bones to make a stock, then add the chopped meat and any other vegetables to it. Throw in some noodles for a chicken noodle soup.
  • Leftovers like curries and stews can either be turned into a soup with the addition of tomatoes and stock for a chunky soup or blended and mixed with coconut or regular milk to turn it into a smooth soup.
  • Leftover potato can be mashed and stirred through a soup to thicken it.
  • Cooked pasta and rice can be added to all sorts of soups to add some texture and carbohydrate.
  • Got bread crusts? Cut them up and toast them in a pan or the oven to make a batch of croutons to add some crunch to your soup.


Green Leek and Potato Soup

Serves: 4
Time: 60 minutes

Unlike other leek and potato soup recipes, this one uses the green leek leaves as well as the white part of the leek to give you more bang for your buck and to reduce food waste.



50g butter
3 large potatoes
1 large leek
salt, to taste
pepper, to taste
4 cups vegetable stock
1 cup milk
200g bacon (optional)



  1. Melt butter in a large saucepan over a medium heat.
  2. Wash potatoes, leaving skin on, and cut into 1cm cubes. Add to pan.
  3. Cut white part of leek into small rounds and add to pan. Remove green leaves, separate and wash thoroughly in water to remove any dirt residue. Cut into thin ribbons and add to pan, along with whites.
  4. Stir well so all vegetables are evenly coated in butter. Add salt and pepper. Turn down heat to low, cover with a lid and allow to gently heat for 10 minutes. Stir occasionally so the vegetables do not brown.
  5. Add vegetable stock to pan, stir, then simmer for 30 minutes.
  6. Use a potato masher to roughly break up the potato to thicken the soup.
  7. Add milk and bring to a simmer.
  8. If you are using bacon, heat a frying pan on a medium heat. Thinly slice bacon and place it into the frying pan. Fry until crispy or cooked to your liking.
  9. Ladle soup into bowls and sprinkle with the bacon.



This makes a chunky soup, but if you would like it smooth, you can use a blender or food processor in step 6.