Vegetable Peel Soup

A truly delicious soup made from scraps and full of nutrients

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Course:

Cuisine:

British

Keywords:

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🧂 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

1 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.
2 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)
3 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.