Midweek Delicacy: The Cupboard Soup


This week I was inspired by an article I read in the NY Times, “Starve the Landfill, Efficiency in the Kitchen.” Many times in our busy lives we don’t get to cook something before it’s expiration date and end up throwing it out.

I have often heard it is cheaper to eat poorly over eating healthy. However, as the article points out, the few dollars we save at the grocery store, we don’t think twice about when we are throwing out food in our homes.

I’d like to set a challenge for us both. Once a month I am going to post a recipe on what to do with our left overs or when something is starting to go. Eating healthy can be easy and I’m happy to help you put a good meal on the table that fits into your busy life. In return, before throwing something out, come pay us a visit and see what you can make. Also take a chance and pay the extra for the organic, whole grain, or shop at the local farmers market. You will find that the produce lasts longer and tastes better.

This week I have made a soup with the leftovers in my cupboard. Often we follow recipes and then have what feels like crumbs left over. Only a little rice or some lentils, whatever it is there just isn’t enough to make a meal for one. This soup is great to use up those little bits without running to the grocery store for more of the same.

Happy eating friends!

Serves: 4 to 6



Soup Base

1 Carrot, diced
1 Stalk of Celery, cut into 1/2″ pieces keeping the leaves
1 Onion, diced
2 Turnips, roughly chopped
1 Parsnip, roughly chopped
1 Box of Vegetable Stock
1 Tablespoon of Olive Oil
1 small bunch of Fresh Parsley, finely chopped
Salt and Pepper to taste


Cupboard Ingredients

Go to your cupboard and pull out any leftovers whether it is a little bit of rice, lentils, small pastas. Do not use any legumes other than lentils for this recipe
1 to 1.5 cups



  1. In a medium soup pot heat 1 tablespoon of olive oil over medium heat.
  2. Add onions, carrots, and celery. Allow it to cook until the onions are translucent about 2 minutes.
  3. Pour in vegetable stock, 1 cup of water, add the parsnip, turnips and bring to a boil and reduce to simmer for 10 minutes.
  4. Add in your rice/small pasta/lentils, half of parsley, salt and pepper to taste. Simmer for another 15-20 minutes until cooked.

Serve with fresh parsley and grated parmasane.

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