This is not one of my recipes, but, given my hatred of food waste, I thought it such a such a good idea that I had to share it with you.
This fab recipe is by Lucy Cufflin, author of Lucy’s Food, a cookbook full of time saving short cut tips and techniques.
As Lucy points out the French regularly cook cucumber and lettuce, so why shouldn’t everyone?
Recipe: Leftover Salad Soup
Pile the left over salad into a saucepan, add water and a vegetable stock cube, boil it up for 10 minutes and blend with a hand blender. Season and you have quite an extraordinary summer soup. Take it to work or have it at home as a light lunch in the knowledge that is it not only made of all good stuff but it is extremely good for your pocket!
1 handful of left over salad will make soup for 1 person. Add 200ml water and ¼ vegetable stock cube per portion. If you have a simple green salad this will make a lovely green soup but add anything you have in the bottom of the salad tray – radish, tomato, cucumber, onions no matter how sad looking they will cook well. Don’t miss out the stock as this will add the extra flavour needed.