It always happens. At some point in winter, we start to see the end of the vegetables. Winter’s vegetables lose their fight against the cold and rain. The remaining potatoes are small and beginning to sprout, the pumpkins are nearly gone, as are the onions. The garlic is sprouting. The frozen and canned vegetables are harder to find, requiring rummaging around in the freezer or cupboard. There are still vegetables to eat, but we can start to see the bottom of the barrel.
At that point, leftovers from dinner stop going to the chickens. We keep an ice cream tub in the fridge, and leftovers go there instead. When the ice cream tub is full, we have enough for leftover soup.
Leftover soup is always a surprise. Indian food mixes with Italian food. Tomato sauce might mix with a Béchamel. Doesn’t matter what it is, it goes in. Add a little water, maybe make some savoury muffins to have with it, and ‘voila’! A dinner that doesn’t deplete the remaining stores from summer. And, usually, it’s not half bad, either! It usually takes us a week to build up enough leftovers for soup, and we’ll often time a leftover soup night for Friday. An easy dinner, then a family movie is a great way to kick off the weekend!