Want to warm yourself up with a good soup? How about using your vegetable peels or leftovers to make healthy seasonal soups? Here are 6 easy-to-make recipe ideas for gourmet, anti-waste soups.
Is your salad looking bad? Don’t throw it away, put it in the soup! This green and healthy soup will awaken your taste buds thanks to the magic ingredient: mustard. Enjoy in moderation and adjust according to the salad left in the fridge… To make a 100% vegan salad soup, you will need the following ingredients: 
- 4 potatoes
- 1 head of lettuce
- 1 tablespoon of mustard
Recipe : Rinse and clean the potatoes and lettuce. Cut them into small pieces and put them in a pan. Cover the vegetables with water and leave on the fire for 20-30 minutes. Taste and add spices or herbs of your choice. Stir occasionally. When the vegetables are cooked, mix everything and add the mustard. Wait 5 minutes before serving.
Broccoli Stem Soup
Broccoli stems are just as good for taste and health as the stems of the vegetable. Unfortunately, it often ends up in the trash or compost. You can use this recipe to treat yourself to a good creamy soup. You will need: 
- 1 stem of broccoli
- 2 good handfuls of green beans
- 1 potato
- 1 tablespoon heavy cream
- Salt pepper
Recipe : Stem and wash the green beans. Wash the broccoli stem and cut into pieces. In the same way, wash the potatoes and chop them roughly. Put all the vegetables in the pot and cover them with a lid. Salt and bring the water to the boil before leaving to simmer on low for 20 minutes. Remove the pan from the heat. Add heavy cream (or vegetable cream) and mix everything together. It’s ready!
Green leek velouté
Does throwing away leeks hurt your heart? How about using them in soup? A simple and effective recipe will please even the most greedy. Sorrel is a great ingredient for spicing up soup. You will need a few ingredients to make this sweet soup  :
- 1 large potato
- 300 g of green leeks
- 75 g of sorrel
- 2 tablespoons of liquid cream
- 1 vegetable stock cube
Recipe : Start by washing green leeks and potatoes. Cut them into pieces. Boil the vegetables in a pot in 1 liter of water, adding the vegetable broth. When the vegetables are soft, mix everything together. Strain the preparation through a sieve or into a vegetable grinder. Add cream and serve.
Cauliflower stem soup
As with broccoli, the stem of cauliflower goes really well in soup! To enjoy the taste of cauliflower even more, we offer you an anti-waste recipe that even uses potato skins. Something to find comfort in winter and reduce food waste. You will need: 
- Stem and core of two cauliflowers
- 200 g of potato skins
- 1 onion
- 500 ml of vegetable broth
- 1 tablespoon of olive oil
- 1 clove of garlic
- 400 ml of liquid cream
- 1 sprig thyme
Recipe : Peel the garlic and onion and cut into pieces. Brown them in a saucepan over medium heat with a little olive oil. Then add the cauliflower cut into pieces, the cream and thyme. Brown for a few minutes before pouring the broth. Bring everything to a boil and cover. When it boils, lower the heat and simmer for another 10-15 minutes. Then add the cream to taste. Stir and the soup is ready.
Split pea soup with vegetable topping
Does the winter cold make you want to eat a warm and hearty meal? Think split pea soup! For a zero-waste version, you can make a soup with a vegetable topping and thus improve those leaves that are too often thrown away. To prepare this gourmet dish you will need: 
- 600 g boiled split peas (250 g dry)
- 300 g of vegetable tops (turnip, beet, radish, carrot, etc.)
- 30-50 cl cooking liquid from crushed peas (or vegetable broth)
- 10 cl of cream or 50 g of fresh butter
- Salt and pepper
Recipe : Wash your vegetable tops and sort them for the freshest taste. Heat the cooked split peas in a pot with the cooking liquid or stock. While boiling, add your toppings. Boil for about 15 minutes, then mix everything together. Add cream and season to taste. Enjoy your lunch!
Broth from peeling
When cooking, remember to save your crusts. They allow you to make delicious broth and save you from buying ready-made broth. Plan the following ingredients to make your own Organic Vegetable Cream Broth: 
- About 400 g of organic vegetable peels, cut into large pieces (onion and garlic peels, carrot and parsnip peels, etc.)
- 1 to 2 cloves of garlic according to your taste (you can remove the sprout)
- 1 teaspoon coarse salt, pepper
- Aromatic herbs (herbs of Provence, thyme, rosemary, bay, etc.)
- According to your taste, you can add grated ginger, a mixture of 4 spices, etc.
- 2 tbsp olive oil
- 2 liters of water
Recipe : Lightly heat oil in a pot. Add the pressed garlic cloves. Add the creams and fry for 2 minutes. Season with salt and pepper and add the herbs and cover with water. Simmer until reduced by half. Filter the preparation to get the broth. To make it more concentrated, simmer for a few minutes. Pour the preparation into the jar and that’s it! This broth can be consumed alone or with small vermicelli-type pastas, or used as a cooking broth for cooking rice or pasta.
Easy, healthy and economical recipes that will delight your taste buds…and reduce waste! Here’s how to cook vegetable crust.