Recipe: Waste-free Wednesday Veggie Soup
Wednesday is a great day to go through the fridge to see what's lurking in the bottom draw, past its prime. By using up veggies that are starting to wilt you not only save the veggies themselves but also the resources that went into growing and producing them (water, land, transportation).
We love a good soup to use up those veggies, and this "shop the fridge" roasted veggie soup can generously take whatever you have in your fridge or pantry that can be roasted (e.g. carrots, parsnips, pumpkins, potatoes, onions or beetroot, to name a few).
Time: 30 minutes
Ingredients:
– 2.5 TBSP olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 4 cups of vegetable (or other) stock
– 500g of vegetables of your choice, cut into cubes and roasted
– 1 cup of canned beans (e.g. kidney beans or cannellini beans)
– Zest and juice of 1 lemon
– Parmesan and your choice of herb e.g. basil or parsley, to garnish
Method:
Heat olive oil in a large saucepan and saute onion until soft and translucent.
Add garlic and cook for a further 2 minutes.
Add stock, heat until simmering.
Add vegetables and beans and gently simmer for 20 minutes, until the veg is soft.
Add lemon, salt and pepper to taste.
Add cheese and reserved herbs and enjoy!
If you make a big batch of soup, it freezes well. Just defrost overnight in the fridge and then heat up when you’re hungry.
