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Vegetable Peel Soup

A truly delicious soup made from scraps and full of nutrients
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Main Course, Soup
Cuisine British
Servings 6
Calories 208 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Keyword Baby, Bowl, British, Broccoli, Broth, Carrot, Cheap, Coriander, Cost Effective, Family, Kale, Leek, Onion, Parsnip, Peel, Reduce, Soup, Soup Bread, Stock, Vegan, Veganuary, Vegetable, Vegetable Soup, Vegetables, Vegetarian, Waste