Got leftover vegetables in the fridge like celery, carrots and onions? In light of World Vegetarian Day (Oct 1), we’ve made a vegetarian version of the classic minestrone soup (which typically includes ham, cannellini beans, Parmesan cheese, zucchini and spinach). We’ve also spiced it up using chilli oil instead of olive oil for a local twist.

The bonus recipe is for simple vegan gnocchi that you can make with leftover mashed potatoes. This gnocchi can also be stored in the fridge for up to a week (or in the freezer for longer storage duration) and added to other recipes such as lightly fried gnocchi finished in tomato sauce with basil and olive oil for a light meal.

Note: Quantities are estimated to make it more accessible for those who don’t have exact ingredients and weight.

Video: Trish Caddy

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