Delicious Warming Soup Made With Leftovers

Have you entered our latest competition, where you can win a set of Prestige Eco-Friendly cooking pans, worth over £100!?

We’re championing sustainable kitchens in partnership with plant-based food blogger Sara Kiyo Popowa – aka @shisodelicious – and we can’t wait to see your best, most creative use of meal leftovers to celebrate making your kitchen more sustainable!

From veggie-loaded soups to colourful creamy curries, we want to know how you’ve got creative in the kitchen.

For a source of inspiration, Sara has shared one of her favourite plant-powered recipes that’s perfect for the cooler days ahead:

Recipe – Warming Autumnal Soup


  • 1 to 1.5 litre water
  • 1 leek, sliced
  • 10cm piece of kombu
  • Small handful dried shiitake mushrooms (10-20g), stems broken off and discarded
  • A few garlic cloves, halved
  • Root veggies, chopped – I used 2 carrots and a parsnip but you can use any, or squash
  • #Ttoek, rice sticks, any amount, or leftover rice or already cooked #noodles
  • 1 can of #beans, drained
  • Good pinch of #gochugaru Korean pepper, or other chilli, or fresh ginger
  • Good pinch of salt
  • A few good spoonfuls of #miso paste (any)
  • A good drizzle of toasted sesame oil
  • 1 bunch spinach or other greens


Put the water on your hob and slice your veggies as the water heats up, adding the leek, kombu, shiitake and garlic to the water.

Let boil on medium heat for 5-10 minutes to make a stock. Add root veggies and Tteok and boil cook for another 10 minutes, adding the beans, korean pepper and salt after a few minutes.

Check that the rice stick are soft all the way through then take off the heat, stir in miso, add spinach and sesame oil and leave for the spinach to wilt a few minutes.

Much love, Sara x

Who is Sara?

Sara Kiyo Popowa is the artist and photographer behind the colourful, plant based Instagram account Shiso Delicious @shisodelicious.

She is author of An Opinionated Guide to Vegan London and author and photographer of Bento Power: Brilliantly Balanced Lunchbox Recipes.

Sara was born and brought up in Sweden with Japanese and Bulgarian roots and studied in Japan before settling in London.

After a few years of creating and selling her own clothing line at London street fashion markets and working in an organic produce shop.

Throughout this time she explored the healing potential of whole and natural plant based foods and overcame an eating disorder.

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