Vegetable Peel Soup

Written by CUBBin the Kitchen Published on January 14, 2022 in Recipes, Soups & Salads, Vegetarian & Vegan Meals

This Vegetable Peel Soup is a fantastic way of reducing waste. All of the scraps leftover from preparing vegetables end up being cooked and whizzed up into a velvety soup full of nutrients. Not only that but it feels like you are making a meal for free! My Vegetable Peel Soup is a recipe you need to have in your arsenal.

Lots of people end up at the end of a week with some odds and ends of vegetables left in the fridge. Maybe you have a single carrot or a handful of cauliflower. This soup is the ideal way to make these bits and bobs into a delicious meal. The best way to collect the required amount of scraps is to have a bag in your freezer – once this bag is full, you can make soup. Any vegetable I peel or chop the top off I add this to my bag and then stash in the freezer. This includes things like the peel from potatoes, carrots, parsnips, the stalk from a head of broccoli the stalks of kale. All things that are perfectly edible once cooked but all too often end up getting thrown out.

Not only is this brilliantly delicious but it is good for you. So many of the nutrients of vegetables are in the skin. Each skin is packed with vitamins, minerals, antioxidants as well as fibre. Did you know that 31% of a vegetables fibre can be found in its skin? All this fibre means that this soup will keep you feeling fuller for longer. I love this soup, it really is the most yummy fuel for your body. Giving your body a hugely nutritious meal that does not feel heavy but is entirely satisfying.

My Vegetable Peel Soup is not only satisfying to eat but it is hugely fulfilling to make. It comes together out of scraps and leftover bits. Then suddenly there is a nutritious meal that cost virtually nothing. The vegetables have been used for other meals and the scraps , peels and surplus come together in this glorious soup.

This is such a fantastic winter warmer and I have a number of others on the site. Take a look at these:
Carrot & Coriander Soup
Lovely Lasagne
Butternut Squash & Chickpea Curry
Moroccan Lamb Hotpot
Halloumi Curry
Freezer Friendly Fish Pie

I really hope you love this Vegetable Peel Soup, let me know what you think in the comments below. Share your pictures with me on social media use #CUBBintheKitchen to be featured in my stories.

Happy Eating!

Vegetable Peel Soup

A truly delicious soup made from scraps and full of nutrients

1 tbsp Oil (Any you like (I used Rapeseed))
1 Onion
2 cloves Garlic
2 tsp Dried Coriander
1 tsp Ground Cumin
1 tsp Salt
1 Large Freezer Bag of Vegetable Scraps (Peels, Stalks, Florrets, Tops)
1.5 litre Vegetable Stock or Water

Firstly chop your onion into rough dice – don't be too worried about uniformity as you will whizz it up with a blender later.
Also grate your cloves of Garlic.
In a large pan with a lid heat the Oil and tip in the chopped Onion and soften for 2-3 minutes.
Next add in the grated Garlic, Coriander, Cumin & Salt cook whilst stirring for 2 minutes until the spices are fragrant.
Then throw in the Vegetable Scraps give a quick stir followed by adding the Stock (or Water)
Give it a good stir and bring to the boil.
Once boiling, turn down to a simmer and put on a lid. Simmer for 35-45 minutes until all the Vegetable Scraps are tender.
Next take a hand blender and blend until you get a smooth and velvety soup. If it is too thick add more water. Too thin you need to add body. Ideally something like more vegetables but breadcrumbs also work.

Leftovers Tip

Leftover Soup is incredibly versatile you can simply freeze it for another day. You could use it as a pasta bake sauce, or add to a roux to make a tick filling for a pie or tart.

Appetizer, Main Course, Soup

British

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