Description
Terra Futura Veggie Scrap Soup is a nourishing and sustainable soup made from fresh vegetable scraps and wholesome ingredients. This flavorful, hearty soup not only reduces food waste by utilizing vegetable trimmings but also delivers a comforting meal packed with vitamins and plant-based nutrition. Perfect for vegan and vegetarian diets, it’s easy to prepare on the stovetop, requiring just a single pot and common pantry staples.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Vegetables
- 3 cups mixed clean vegetable scraps (carrot peels, celery leaves, onion ends, zucchini ends, mushroom stems)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium potato, diced
- 1 cup chopped kale or spinach
Liquids and Canned Goods
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
Seasonings
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Optional fresh parsley for garnish
Instructions
- Heat Olive Oil and Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables and Sauté: Add the clean vegetable scraps, chopped carrots, celery, and diced potato to the pot. Sauté everything for about 5 minutes to develop flavors and slightly soften the vegetables.
- Add Tomatoes, Broth, and Seasonings: Pour in the canned diced tomatoes along with their juices and the vegetable broth. Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Stir to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, or until all the vegetables are tender and flavors meld.
- Add Greens and Finish: Remove and discard the bay leaf. Stir in the chopped kale or spinach and cook for another 2 to 3 minutes until the greens have wilted. Add the lemon juice and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley if desired. Serve immediately for best flavor and warmth.
Notes
- Use only clean, fresh vegetable scraps to ensure the best flavor and avoid any unwanted bitterness or contamination.
- You can freeze vegetable trimmings over time to build up enough scraps for a flavorful batch of soup.
- For added protein and heartiness, consider adding beans or lentils to the soup.
