Do you want to warm up with a good soup? How about using vegetable peels or leftovers to make healthy, seasonal soups? For gourmet and anti-waste soups, here are 6 easy-to-make recipe ideas.
Does your lettuce look bad? Don’t throw it away, put it in soup! This green and healthy soup will awaken your taste buds thanks to the magical ingredient: mustard. To be enjoyed without moderation and to adapt to the salad that remains in the fridge … To make a 100% vegan lettuce soup, you will need the following ingredients: 
- 4 potatoes
- 1 head of lettuce
- 1 tablespoon of mustard
Recipe : Rinse and clean the potatoes and salad. Cut them into small pieces and put them in the pan. Cover the vegetables with water and leave them on the stove for 20-30 minutes. Season and add the spices or herbs of your choice. Stir occasionally. Once the vegetables are cooked, mix everything together and add the mustard. Wait 5 minutes before serving.
Broccoli stalk soup
The trunk of broccoli is as good for taste and health as the branches of vegetables. Unfortunately, it often ends up in the trash or compost. With this recipe you can use it to give yourself a good creamy soup. You will need : 
- 1 trunk of broccoli
- 2 good handfuls of green beans
- 1 potato
- 1 tablespoon of fresh cream
- Salt and pepper
Recipe : Clean and wash the green beans. Wash the broccoli trunk and cut it into wedges. Similarly, wash the potatoes and chop them coarsely. Put all the vegetables in a saucepan and cover them. Add salt and bring the water to a boil before letting it cook for 20 minutes over low heat. Remove the pan from the heat. Add the fresh cream (or vegetable cream) and mix everything. It’s ready !
Cream of green leeks
Does it hurt your heart to throw away your green leeks? How about using them in a soup? Simple and effective, this recipe will delight the sweet tooth. To flavor your soup, sorrel is a wonderful ingredient. You will need a few ingredients to make this sweet soup  :
- 1 large potato
- 300 g of green leek
- 75 g of sorrel
- 2 tablespoons of liquid cream
- 1 vegetable nut
Recipe : Start by washing the green leek and the potato. Cut them into small pieces. In a saucepan, cook the vegetables in 1 liter of water, adding the vegetable broth. When the vegetables are tender, mix everything together. Pass the preparation through a sieve or vegetable mill. Add the cream and serve.
As with broccoli, the cauliflower stalk is very good in soup! To savor the taste of cauliflower even more, we offer you an anti-waste recipe that also uses potato skins. Something to find comfort in the winter and reduce the amount of food waste. You will need : 
- The 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 of thyme
Recipe : Peel the garlic and onion and cut them into pieces. Brown them in a saucepan over medium heat with a drizzle of oil. Then add the chopped cauliflower, the peels and the thyme. Brown for a few minutes before adding the broth. Bring everything to a boil and cover. Once it has boiled, lower the heat and simmer for another 10-15 minutes. Salt then add the cream. Stir and your soup is ready.
Split pea soup with greens tops
Does the winter cold make you want to eat a hot, hearty meal? Think split pea soup! For a zero waste version you can prepare your soup with vegetable tops and thus enhance these leaves that are too often thrown away. To cook this gourmet dish, you will need: 
- 600 g of cooked split peas (250 g dry)
- 300 g of vegetable tops (turnips, beets, radishes, carrots, etc.)
- 30-50 cl of cooking juices from split peas (or vegetable broth)
- 10 cl of liquid cream or 50 g of fresh butter
- Salt and pepper
Recipe : Wash your tops of the vegetables and sort them to get the freshest. In a saucepan, heat the cooked split peas with the cooking liquid or broth. When it boils, add your buds. Cook for about 15 minutes then mix everything. Add the cream and season to taste. Enjoy your meal !
When cooking, remember to save the skins. These can allow you to make a delicious broth and save you from buying ready-made ones. To make your own organic vegetable broth, plan the following ingredients: 
- About 400 g of organic vegetable peels, cut into large chunks (onion and garlic peels, carrot and parsnip peels, etc.)
- 1 or 2 cloves of garlic according to your taste (it is possible to eliminate the germ)
- 1 teaspoon of coarse salt, pepper
- Aromatic herbs (Provence herbs, thyme, rosemary, bay leaf, etc.)
- You can, according to your taste, add grated ginger, 4-spice mix, etc.
- 2 tablespoons of olive oil
- 2 liters of water
Recipe : Slightly heat the oil in a saucepan. Add your squeezed garlic cloves. Add the skins and sauté for 2 minutes. Salt, pepper and add the aromatic herbs then cover with water. Cook until reduced by half. Filter the preparation to obtain your broth. To concentrate it more, sauté for a few minutes over the heat. Pour the mixture into a jar and you’re done! You can consume this broth alone or with pasta such as vermicelli or use it as a cooking broth to cook rice or pasta.
Simple, healthy and affordable recipes that will delight your taste buds … and reduce your waste! To go further, here’s how to cook your vegetable peels.