Left-over salad soup

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4.85 from 32 votes

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.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time10

Total Time15

Ingredients

Dressed salad

2 cups salad
1 tbsp vinagrette

For the soup

1 tsp olive oil
300 ml vegetable stock - from cube

Garnish

1 Radish - or other suitable vegetable
2 stalks parsley

Instructions

Heat the olive oil in a saucepan, and add the salad. Fry for a few minutes.
Add the stock, put on the lid and simmer for about 10 minutes.
Blend until smooth. Season to taste with salt and pepper
Garnish with sliced radish and shredded parsley.

Notes

Why not try stirring in some soy sauce ot gluten free tamari for extra flavour just before serving? If you plan on doing this, adjust your seasoning accordingly.
To make this a little more special stir in a glug of white wine or stir through some cream just before serving.
Freezes well.
To make it Keto friendly, use cold pressed olive oil
This recipe is 3 Weight Watchers Smart Points per portion
For low salt use a low salt stock
To make it whole 30, make your own vegetable stock at home instead of a cube

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.