Want to warm up with a good soup? How about using vegetable peels or leftovers to make healthy seasonal soups? Here are 6 easy-to-make gourmet and zero-waste soup recipes.
salad soup
Is your salad looking bad? Don’t throw it away, put it in the soup! This green and healthy soup will awaken your taste buds thanks to the magical ingredient: mustard. To enjoy without moderation and adapt it according to the salad left in your fridge… To make a 100% vegan salad soup, you will need the following ingredients: [1]
- 4 potatoes
- 1 head of lettuce
- Salt
- thyme
- 1 tablespoon of mustard
Recipe comment : Wash and clean potatoes and lettuce. Cut them into small pieces and put them in a pan. Pour water over the vegetables and leave on the fire for 20-30 minutes. Season and add spices or herbs of your choice. Stir occasionally. As soon as the vegetables are cooked, mix everything and add mustard. Wait 5 minutes before serving.
Broccoli stalk soup
Broccoli stalks are just as good for taste and health as the sprigs of the vegetable. Unfortunately, it often ends up in the landfill or compost. With this recipe, you can treat yourself to a nice creamy soup. You will need: [2]
- 1 stem of broccoli
- 2 good handfuls of green beans
- 1 potato
- 1 tablespoon of fresh cream
- Salt, pepper
Recipe comment : Stem and wash the green beans. Wash the stem of the broccoli and cut it into pieces. Wash the potatoes in the same way and cut them into large pieces. Put all the vegetables in the pot and cover them. Add salt and bring the water to the boil before leaving to simmer for 20 minutes. Remove the pan from the heat. Add fresh cream (or vegetable) and mix everything. Done!
Green leek velouté
Are you sick of throwing away your leek greens? How about using them in soup? Simple and effective, this recipe will please the most gluttonous. To add piquancy to the soup, sorrel is perfect. You will need a few ingredients to make this sweet soup [3] :
- 1 large potato
- 300 g of green leeks
- 75 g of sorrel
- 2 tablespoons of liquid cream
- 1 vegetable bouillon cube
Recipe Comment: Start by washing the green leeks and potatoes. Cut them into pieces. In a pot, cook vegetables in 1 liter of water, adding vegetable broth. As soon as the vegetables become soft, mix everything. Grind the workpiece through a sieve or in a vegetable grinder. Add cream and serve.
Cauliflower stem soup
As with broccoli, cauliflower stalks are great in soup! To enjoy the taste of cauliflower even more, we offer you an anti-waste recipe that even uses potato peels. Something to find comfort in the winter and reduce food waste. You will need: [4]
- Stem and core of two cauliflowers
- 200 g of potato peelings
- 1 onion
- 500 ml of vegetable broth
- 1 tablespoon of olive oil
- 1 clove of garlic
- 400 ml of liquid cream
- 1 sprig of thyme
Recipe : Peel the garlic and onion and cut them into pieces. Brown them with a little olive oil in a pan over medium heat. Then add the cauliflower that you cut into pieces, the peel and the thyme. Brown for a few minutes before pouring in the stock. Bring everything to a boil and cover. After boiling, reduce the heat and cook for another 10-15 minutes. Season, then add the cream. Stir and your soup is ready.
Pea soup with vegetable base
Winter cold makes you want to eat hot and filling? Think pea soup! For a zero-waste version, you can make your soup with vegetable stock and improve those leaves that are too often thrown away. To prepare this delicious dish, you will need: [5]
- 600 g boiled small peas (250 g dry)
- 300 g of vegetable stock (turnips, beets, radishes, carrots, etc.)
- 30 to 50 ml cooking liquid from chopped peas (or vegetable stock)
- 10 ml of heavy cream or 50 g of fresh butter
- Salt and pepper
Recipe : Wash the vegetable tops and sort them to get the freshest ones. Heat the cooked split peas with the liquid or stock in a saucepan. When it boils, add the tops. Cook for about 15 minutes, then mix everything. Add cream and season to taste. Have a nice lunch!
Decoction of peelings
When you cook, don’t forget to save the peel. You can make a delicious broth from them and save you from buying ready-made ones. To make your own organic vegetable peel broth, plan the following ingredients: [6]
- About 400 g of natural vegetable peels, cut into large pieces (onion and garlic peels, carrot and parsnip peels, etc.)
- 1 to 2 cloves of garlic to your taste (you can remove the germ)
- 1 teaspoon each of coarse salt and pepper
- Fragrant herbs (herbs of Provence, thyme, rosemary, bay leaves, etc.)
- You can add grated ginger, a mixture of 4 spices, etc. to your taste.
- 2 tablespoons of olive oil
- 2 liters of water
Recipe : Lightly heat the oil in a pan. Add crushed garlic cloves. Add the peel and fry for 2 minutes. Add salt, pepper and herbs, then cover with water. Simmer until reduced by half. Filter the stock to get the broth. For more concentration, sauté for a few minutes on the fire. Pour the preparation into a jar and that’s it! You can eat this broth on its own or with small vermicelli-type pastas, or use it as a broth for cooking rice or pasta.
Simple, healthy and economical recipes that will delight your taste buds…and reduce waste! To take it a step further, here’s how to make a vegetable puree.