Finding innovative and sustainable ways to use every part of our ingredients has become more crucial than ever in a world where food waste amounts to around 1.3 billion tonnes per year. Making a vegetable scrap soup with zero waste is an easy yet tasty option. You can make a healthy, filling supper out of potato peels, broccoli stems, onion skins, and carrot tops rather than throwing them away.
Not only are zero-waste meals nutrient-dense and economical, but they are also environmentally friendly. You may reduce waste in your kitchen and uncover secret flavours by recycling scraps.

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Why Zero-Waste Meals Matter

• Sustainability: Methane emissions and landfill garbage are decreased when scraps are used.
• Economical: You get the most out of your groceries.
• Nutritional Bonus: A lot of “scraps” are rich in vitamins and fibre (for example, broccoli stems are high in vitamin C and carrot peels contain beta-carotene).

Zero-Waste Vegetable Scrap Soup Recipe

Ingredients

• 4–5 cups clean vegetable scraps (carrot peels, celery leaves, onion skins, leek tops, mushroom stems, broccoli stalks, zucchini ends, etc.)
• 1 tbsp olive oil
• 3 cloves garlic, smashed
• 1 bay leaf
• 1 tsp dried thyme (or rosemary)
• 6–7 cups water or vegetable broth
• Salt & pepper, to taste
• Optional: 1 small potato or leftover rice/pasta for extra thickness

Instructions

Save your scraps: Until you have enough for soup, keep vegetable scraps in a freezer bag. Before freezing, thoroughly rinse.
Sauté for flavour: Heat the olive oil in a big pot and cook the garlic for three to four minutes with the leftovers.
Add water and herbs: Add the bay leaf, thyme, salt, pepper, and water (or broth).
Simmer: Simmer for 40 to 60 minutes, stirring now and then.
Strain or blend: Remove the scraps to create a clear broth. Blend everything until smooth for a hearty soup.
Serve: Savour hot with croutons, toast, or a dash of fresh herbs.

Advice
• Steer clear of bitter leftovers, such as an excessive amount of citrus peels or cabbage cores.
• You can freeze the broth for three months or keep it in jars in the refrigerator for up to five days.
• As a foundation for noodle soups, stews, or risotto.

Making vegetable scrap soup or other zero-waste dishes is a little gesture that has a significant impact. In addition to producing something warm and filling for the table, it respects the food we purchase, saves money, and lessens our environmental impact.