No Waste Soup
Do you ever have days that you are at the market or the grocery store, and you purchase every vegetable in sight because you have several recipes in mind or you want to start your week off with a healthy diet? There are days when we look in our fridge, and notice that we went a little overboard on the purchasing of vegetables. We either never got around to making the recipes we had in mind or we simply forgot that we bought that one turnip to try with that one dish. We try to make a conscious effort not to waste food we have purchased, and our growing compost has made us feel a little better about not eating that one celery stick that was sitting in our fridge. This no waste soup is another easy solution to using up your leftover veggies. Its a one pot dish that can be easily made on a Sunday afternoon to help with your meal prep for the week. We ended up filling 4 large mason jars with extra soup that we froze for future days for when we will feel a little bit lazy about cooking. The beauty of this soup is that you can use any veggies, we just threw in what we already had in the fridge!
Ingredients
3 carrots
3 yellow onions
1 red onion
2 tomatoes
4 zucchinis
1 turnip
1 quarter of a large pumpkin (seeded and peeled)
1 red pepper
1 green pepper
1 bunch of rosemary
1 bunch of thyme
1 bunch of oregano
1 bay leaf
Filtered water (enough to cover the vegetables in the pot)
Recipe
Dice all the veggies.
Quickly sauté the onions in olive oil (we used a homemade spicy oil called Pili Pili ). Do this in a large pot.
Add carrots, and let cook for about 5 minutes.
Add the remaining vegetables and herbs. Then cover in filtered water. Add salt and pepper to taste.
Bring to a boil and let simmer for about 20 minutes.
Veggies should be soft, but still have their vibrant color. Transfer to a blender, and mix all the ingredients until smooth. Do this with the entire pot of vegetables.
Serve up your soup. We added red pepper flakes, vegan cream, and some nice toasted bread.
