Want to warm up with delicious soup? How about using vegetable peels or leftovers to make healthy seasonal soups? Here are 6 easy-to-make gourmet, no-waste soup recipes.
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 without moderation and adapt according to the salad left in your fridge… To make this 100% vegan salad soup, you will need the following ingredients: 
- 4 potatoes
- 1 head lettuce
- 1 tablespoon mustard
Recipe of dish : Wash and clean potatoes and lettuce. Cut them into small pieces and put them in a bowl. Pour water over vegetables and leave on fire for 20-30 minutes. Season and add spices or herbs of your choice. Stir from time to time. When the vegetables are ready, mix everything and add the mustard. Wait 5 minutes before serving.
Broccoli stalks soup
The stem of broccoli is just as good for your health and taste as the stem of the vegetable. Unfortunately, it often ends up in the trash or compost. With this recipe, you can treat yourself to a nice creamy soup. You’ll need : 
- 1 stem broccoli
- 2 good handfuls of green beans
- 1 potato
- 1 tablespoon fresh cream
- Salt pepper
Recipe of dish : Clean and wash green beans. Wash the stem of the broccoli and cut it into pieces. Wash the potatoes in the same way and chop them coarsely. Place all vegetables in a saucepan and cover. Add salt and bring the water to a boil before letting it simmer for 20 minutes over low heat. Remove the saucepan from the heat. Add fresh cream (or vegetable cream) and mix everything. Ready !
Green leek velouté
Does it hurt your heart to throw away leek greens? How about using them in soup? Simple and effective, this recipe will delight the most greedy. To spice up your soup, sorrel is a wonderful ingredient. To make this sweet soup, you will need a few ingredients.  :
- 1 large potato
- 300 g green leeks
- 75 g sorrel
- 2 tablespoons liquid cream
- 1 vegetable stock cube
Recipe of dish : Start by washing green leeks and potatoes. Cut them into pieces. Boil vegetables in a saucepan in 1 liter of water, adding vegetable broth. When the vegetables are soft, mix everything together. Pass the workpiece through a sieve or into a vegetable cutter. Add cream and serve.
Like broccoli, cauliflower stalks are great in soup! To enjoy the taste of cauliflower even more, we offer you a no-waste recipe that even uses potato peels. Something to find comfort in winter and reduce food waste. You’ll need : 
- Stem and core of two cauliflowers
- 200 g potato peels
- 1 bulb
- 500 ml vegetable broth
- 1 tablespoon olive oil
- 1 garlic clove
- 400 ml liquid cream
- 1 sprig thyme
Recipe of dish : Peel the garlic and onion and cut them into pieces. Fry them with a little olive oil in a saucepan over medium heat. Then add the chopped cauliflower, peel and thyme. Brown for a few minutes before pouring in the broth. Bring everything to a boil and cover with a lid. After boiling, reduce the heat and cook for another 10-15 minutes. Season, then add cream. Stir and your soup is ready.
Pea soup with vegetables
Winter colds make you want to eat a hot and hearty meal? Think Pea Soup! For a waste-free version, you can make your soup with vegetable tops and thus improve those leaves that get thrown away too often. To prepare this delicious dish you will need: 
- 600 g boiled split peas (250 g dry)
- 300 g tops (turnips, beets, radishes, carrots, etc.)
- 30 to 50 ml liquid for boiling peas (or vegetable broth)
- 100 ml heavy cream or 50 g fresh butter
- Salt and pepper
Recipe of dish : Wash the tops of the vegetables and sort them to select the freshest. In a saucepan, heat the cooked split peas with the cooking liquid or broth. When it boils, add the tops. Cook for about 15 minutes, then mix everything. Add cream and season to taste. Enjoy lunch!
When cooking, be sure to save the skin. They will allow you to prepare a delicious broth and save you from buying ready-made ones. To make your own organic vegetable skin broth, plan the following ingredients: 
- About 400 g organic vegetable peelings, cut into large pieces (onions and garlic, carrots, parsnips, etc.)
- 1-2 garlic cloves of your choice (germs can be removed)
- 1 teaspoon coarse salt, pepper
- Aromatic herbs (Provencal herbs, thyme, rosemary, bay leaf, etc.)
- You can add grated ginger, a mixture of 4 spices, etc. to taste.
- 2 tablespoons olive oil
- 2 liters of water
Recipe of dish : Lightly heat the oil in a saucepan. Add pressed garlic cloves. Add husks and fry for 2 minutes. Salt, pepper, add herbs and pour water. Cook until reduced by half. Filter the preparation to get the broth. To make it more concentrated, fry for a few minutes over a fire. Pour the drug into a jar and you’re done! You can enjoy this broth alone or with a fine pasta like vermicelli, or use it as a cooking broth to cook rice or pasta.
Easy, healthy and economical recipes that will delight your taste buds… and reduce waste! To go further, here’s how to cook vegetable peels.