4.85 from 26 votes
Delicious leftover salad soup is the perfect way of making wilted salad tasty. Quick and easy, too!
Left-over salad soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Leftover salad soup is quick, easy, delicious and the perfect way of using up too much dressed salad. There's a double benefit as it cuts down on food waste, too.   Use fry light instead of olive oil to make this Slimming World Syn Free. Naturally vegan, vegetarian and gluten free.

Course: Appetiser, Appetizer
Cuisine: Vegan, Vegetables, Vegetarian
Keyword: Leftover Salad, Leftover Salad Soup
Servings: 2 people
Calories: 70 kcal
Author: Helen Best-Shaw
Dressed salad
  • 2 cups salad
  • 1 tbsp vinagrette
For the soup
  • 1 tsp olive oil
  • 300 ml vegetable stock from cube
  • 1 Radish or other suitable vegetable
  • 2 stalks parsley
  1. Heat the olive oil in a saucepan, and add the salad. Fry for a few minutes. 

  2. Add the stock, put on the lid and simmer for about 10 minutes. 

  3. Blend until smooth. Season to taste with salt and pepper

  4. Garnish with sliced radish and shredded parsley. 

Recipe Notes
Nutrition Facts
Left-over salad soup
Amount Per Serving
Calories 70 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 611mg27%
Potassium 68mg2%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin A 860IU17%
Vitamin C 10.6mg13%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.