Veggie Scrap Soup: Transform Leftovers into Comfort!
A sustainable and nourishing soup made from vegetable scraps, perfect for zero waste cooking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hr 10 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups mixed veggie scraps (onion peels, carrot ends, celery tops, etc.)
- 1 small potato, diced
- 2 carrots, sliced
- 1 celery stalk, chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & pepper to taste
- 6 cups water or veggie broth
- 1 tbsp olive oil
- Handful fresh herbs (parsley, dill, or chives), chopped for garnish
Instructions
- Heat olive oil in a large pot and toss in your veggie scraps and chopped fresh veggies for a solid flavor-packed soup base. Stir until softened and aromatic.
- Add garlic, thyme, bay leaf, smoked paprika, salt, and pepper.
- Pour in the water or veggie broth and stir well.
- Bring to a gentle boil, then lower the heat and let it simmer for 45–60 minutes.
- You can strain the soup for a clear broth or enjoy it rustic with all the tender veggies. Garnish with fresh herbs.
Notes
- This soup is a great way to use up leftover vegetable scraps.
- Feel free to customize with any other vegetable scraps you have on hand.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: ~150
- Protein: ~3g
Find it online: https://www.homeydishes.com/veggie-scrap-soup-zero-waste-recipe/