30 minutes meal / Soup / Soup of the week

Soup of the week: Empty fridge vegetable soup

Empty fridge vegetable soup

On this Earth day, we have to think about being more conscious of our environment. It starts by reducing our kitchen waste. Vegetables we throw away because we don’t know how to use them, or simply because they lost a bit of their original color can’t be used in a variety of ways.

Before you put it in the garbage, ask yourself if you can eat it somehow. A soup is always a quick solution. If you don’t want to eat it right away, freeze it. You can also store your leftover vegetables in freezer bags and put them in the freezer. This can even be done with salad and cooked in a soup later on! If the food is not good anymore, put it in your compost to fertilise your garden. I recently learned that throwing it in the garbage is not environment friendly because it won’t biodegrade in the landfill in contact of non-biodegradable items. Even worse, it will produce a toxic liquid that will end up in the soil and contaminate it.

This recipe is one I made with vegetables I had left, picture on Instagram. This is just an indication of what you can use. You see a piece of celeriac that was just a left over from a celeriac remoulade recipe I made a few day before. Anything you have can be used and don’t hesitate to add fresh herbs if you have!

Preparation time: 10 minutes

Cooking time: 20 minutes

For the soup:

  • 5 organic carrots
  • 5 organic mushrooms
  • 1/2 of organic onion
  • 1 cup (250ml) of cooked organic chickpeas
  • 1 cup of organic diced tomatoes
  • 1/2 of an organic cauliflower
  • 2-3 kales leaves
  • 1/2 cup (125ml) of organic celeriac
  • 1/4 cup (62.5ml) of nutritional yeast
  • 4 cups (1L) of water
  • Salt and pepper

For the cashew cream

  • 1/2 cup (125ml) of organic cashews
  • 1/2 cup (125ml) of water
  1. To prepare your cream, pre soak your cashews for 15 minutes. Then put them in the blender with the water until you get a creamy texture.
  2. Coarsely chop all your vegetable.
  3. In a medium pot, heat a bit of oil and stir in your onion for 2 minutes. Add in the mushrooms, the carrots, the chickpeas, the cauliflower, the kale and the celeriac. Cook for 2 minutes.
  4. Incorporate the tomatoes, the nutritional yeast, the water and add some salt and pepper.
  5. Cook for 15 minutes. When your veggies are tender, cream them with a hand mixer or a blender.
  6. Serve with some cashew cream and fresh pepper!

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