Want to warm up with a nice soup? How about using your vegetable peels or leftovers to make healthy, seasonal soups? For gourmet soups and anti-waste soups, here are 6 easy-to-make recipe ideas.
salad soup
Is your lettuce looking bad? Don’t throw it away, put it in soup! This green and healthy soup will awaken your taste buds thanks to the magic ingredient: mustard. To enjoy without moderation and adapt according to the salad left in your fridge… To make 100% vegan lettuce soup, you will need the following ingredients: [1]
- 4 potatoes
- 1 head of lettuce
- Salt
- thyme
- 1 tablespoon of mustard
Recipe : Rinse and clean the potatoes and salad. Chop them finely and put them in a tray. Pour water over the vegetables and leave them on the fire for 20-30 minutes. Season and add spices or herbs of your choice. Stir occasionally. After the vegetables are cooked, everything is mixed and the mustard is added. Wait 5 minutes before serving.
Broccoli Stem Soup
The stem of broccoli is just as good to taste and good for your health as the stems of the vegetable. Unfortunately, it often ends up in the trash or compost. With this recipe you can treat yourself to a good cream 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 : Stem and wash the green beans. Wash the stem of the broccoli and cut them into slices. In the same way, wash the potatoes and cut them into large pieces. Place all your vegetables in a pot and cover. Add salt and bring the water to the boil before letting it simmer for 20 minutes on low heat. Remove the pan from the heat. Add the fresh cream (or cream) and mix everything. Ready !
Green leek veloute
Are you heartbroken to throw away leek vegetables? How about using them in a soup? Simple and effective, this recipe will please even the pickiest of eaters. To spice up your soup, sorrel is a great ingredient. To prepare this sweet soup, you will need a few ingredients [3] :
- 1 large potato
- 300 g of green leeks
- 75 g of sorrel
- 2 tablespoons of liquid cream
- 1 cube of vegetable broth
Recipe : Start by washing the green leeks and potatoes. Cut them into pieces. In a saucepan, boil the vegetables in 1 liter of water, adding the vegetable broth. Once the vegetables are soft, mix everything together. Pass the preparation through a sieve or in a vegetable grinder. Add the cream and serve.
Cauliflower Stalk Soup
As with broccoli, cauliflower florets are great in soup! To enjoy the taste of cauliflower even more, we offer you an anti-waste recipe that even uses potato skins. Something to find comfort in the winter and reduce your food waste. You will need: [4]
- The stem and core of two cauliflowers
- 200 g of potato peels
- 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 chop them finely. Fry them with a little olive oil in a saucepan over medium heat. Then add the cauliflower that you cut into pieces, the skins and the thyme. Fry for a few minutes before pouring the stock. Bring everything to a boil and cover. Once it boils, lower the heat and simmer for another 10-15 minutes. Season and add the cream. Stir and your soup is ready.
Pea soup with vegetables
Does the winter cold make you crave a hot and hearty meal? Think pea soup! For a zero-waste version, you can make your soup with vegetable tops and thus improve those leaves that are too often thrown away. To prepare this gourmet dish, you will need: [5]
- 600 g boiled peas (250 g dry)
- 300 g of vegetables (turnips, beets, radishes, carrots, etc.)
- 30 to 50 cl cooking liquid from chopped peas (or vegetable stock)
- 10 ml of cream or 50 g of fresh butter
- Salt and pepper
Recipe : Wash your vegetable tops and sort them to get the freshest ones. In a saucepan, heat the cooked split peas with the cooking liquid or stock. When it boils, add your marshmallows. Cook for about 15 minutes, then stir everything. Add the cream and season to taste. Have a nice lunch!
Peeling broth
When cooking, remember to save your skins. They can allow you to prepare a delicious broth and save you buying ready-made. To make your own organic vegetable peel broth, plan the following ingredients: [6]
- About 400 g of organic vegetable peels, cut into large pieces (onion and garlic peels, carrot and parsnip peels, etc.)
- 1 to 2 cloves garlic to taste (you can remove the seed)
- 1 teaspoon coarse salt, black pepper
- Aromatic herbs (herbs de Provence, thyme, rosemary, bay leaf, 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 your pressed garlic cloves. Add the skins and sauté for 2 minutes. Add salt, pepper and herbs, then cover with water. Simmer until reduced by half. Filter the preparation to get your broth. To concentrate more, simmer for a few minutes on the stove. Pour the detergent into a jar and that’s it! You can eat this broth on its own or with noodle-type pasta, or use it as a broth for cooking rice or pasta.
Simple, healthy and economical recipes that will delight your taste buds… and reduce your waste! To take it a step further, here’s how to prepare your vegetable peels.