Description
A nourishing and sustainable soup made from assorted vegetable scraps simmered to create a flavorful broth. This recipe transforms leftover peels, stems, and ends into a hearty, comforting dish, optionally enriched with beans or lentils and fresh herbs for garnish.
Ingredients
Scale
Main Ingredients
- 3 cups assorted clean vegetable scraps (carrot peels, onion ends, celery leaves, mushroom stems, leek tops, herb stems)
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 teaspoon sea salt (or more to taste)
- 1/2 teaspoon dried thyme or mixed dried herbs
- 6 cups water
Optional Ingredients
- 1 cup cooked beans or lentils
- 1 cup diced potatoes or diced squash
- 1 tablespoon olive oil (for sautéing)
- 2 tablespoons chopped fresh parsley (for garnish)
- Juice of 1/2 lemon
Instructions
- Rinse vegetable scraps: Thoroughly wash all vegetable scraps under cold running water to remove any dirt or debris, ensuring a clean base for your soup.
- Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add the crushed garlic and any onion scraps, sautéing until fragrant, about 2 minutes to develop flavor.
- Add vegetable scraps: Stir in all remaining vegetable scraps and cook for 2 to 3 minutes, allowing them to soften slightly and release their aroma.
- Add seasonings and water: Add the bay leaf, whole black peppercorns, dried thyme or herbs, sea salt, and pour in the water. Bring the mixture to a boil over high heat.
- Simmer the soup: Reduce the heat to a gentle simmer, cover the pot, and cook for 35 to 40 minutes. Stir occasionally to ensure even cooking and flavor extraction.
- Add optional hearty ingredients: If desired, stir in cooked beans, lentils, or diced potatoes during the last 10 minutes of simmering to warm them through.
- Finish and blend (optional): Remove the pot from heat. Discard the bay leaf and any large tough scraps as preferred. For a chunkier soup, serve as is; for a smoother texture, use an immersion blender to partially or fully blend the soup.
- Season and serve: Stir in fresh lemon juice and adjust seasoning with additional salt if needed. Ladle into bowls, garnish with chopped fresh parsley, and serve hot.
Notes
- Ensure vegetable scraps are clean and free from spoiled bits for the best flavor.
- The soup can be customized by adding any vegetables or legumes you have on hand.
- Using an immersion blender allows control over the texture, from chunky to creamy.
- This soup is a great way to reduce food waste and make a wholesome broth without any added stock.
