Yesterday I was looking into the fridge to see what I can cook. And I found a bunch of different vegetables, every kind not enough for a meal. And as I am in soup mood right now I decided to use all the fresh leftovers I had to make a soup.
There were some green beans, a carrot, a sweet potato, a cup of ham fat from a week ago, the medium seize broccolo and some vegetables in the freezer, bags with just a spoonful of frozen vegetables. I used all of this (in the recipe I don’t mention the frozen vegetables, but they are the same as the fresh, just frozen).
I cooked the soup for an hour to get the vegetables soft. With the immersion blender I just blended a couple of times the vegetables, just to get the soup a little more dense. In the end I also put a can of coconut cream in, without the coconut water (made them separate in the fridge already a few days earlier).
The soup can be done with any kind of vegetables. The ham fat is a little crucial as it gives the soup the special taste. Who has no ham fat or doesn’t like it, can use any other fat of course or omit the additional fat. The taste will be different, though. If you use delicate vegetables like asparagus for example, add these only later, after 30-40 minutes of already cooking. So they stay whole and don’t fall completely apart.
Enjoy your creamy mixed vegetable soup!