Warm up with a tasty soup? What about using your vegetable peels or leftovers to prepare healthy, seasonal soups? For gourmet and anti-waste soups, here are 6 easy-to-make recipe ideas.
Is your lettuce looking bad? Don’t throw it away, put it in a soup! This green and healthy soup will awaken your taste buds thanks to its magical ingredient: mustard. To be enjoyed without measure and adapted to the salad that is still in your fridge… To make a 100% vegan lettuce soup, you need the following ingredients: 
- 4 potatoes
- 1 head of lettuce
- 1 tablespoon mustard
Recipe : Wash and clean the potatoes and salad. Cut them into small pieces and put them in a pan. Cover the vegetables with water and let them simmer for 20 to 30 minutes. Season to taste and add the spices or herbs of your choice. Mix occasionally. When the vegetables are cooked, mix everything together and add the mustard. Wait 5 minutes before serving.
broccoli stem soup
The stem of broccoli is just as good in taste and health as the branches of the vegetable. Unfortunately, it often ends up in the trash or in the compost. With this recipe you can treat yourself to a delicious creamy soup. You need : 
- 1 stem broccoli
- 2 big handfuls of green beans
- 1 potato
- 1 tablespoon fresh cream
- Salt pepper
Recipe : Steal and wash the green beans. Wash the stem of the broccoli and cut into pieces. Wash your potatoes in the same way and roughly chop them. Place all your vegetables in a jar and cover. Salt and bring the water to a boil before boiling over low heat for 20 minutes. Remove the pan from the heat. Add the fresh cream (or vegetable cream) and mix everything together. It’s finished !
Green leek velouté
Does it hurt your heart to throw away your leek vegetables? How about using them in a soup? Simple and effective, this recipe will delight the most greedy. To spice up your soup, sorrel is a great ingredient. To prepare this sweet soup, you need a few ingredients  †
- 1 large potato
- 300 g green leek
- 75 g sorrel
- 2 tablespoons liquid cream
- 1 vegetable stock cube
Recipe : Start by washing the leek and potato. Cut them into pieces. Boil the vegetables in 1 liter of water in a pan and add the vegetable stock. When the vegetables are cooked, mix everything together. Pass the preparation through a sieve or into a vegetable grinder. Add the cream and serve.
cauliflower stem soup
Just like with broccoli, the cauliflower stalk is very tasty 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 your amount of food waste. You need : 
- The stem and core of two cauliflowers
- 200 g potato skins
- 1 onion
- 500 ml vegetable stock
- 1 tablespoon olive oil
- 1 clove of garlic
- 400 ml liquid cream
- 1 sprig of thyme
Recipe : Peel the garlic and onion and cut them into pieces. Brown them with a little olive oil in a pan over medium heat. Then add the chopped cauliflower, the peels and the thyme. Brown for a few minutes before pouring your stock. Bring everything to a boil and cover. Once it boils, reduce the heat and let it simmer for another 10 to 15 minutes. Season to taste and then add the cream. Mix and your soup is ready.
Split pea soup with vegetable tops
Does the winter cold make you feel like a warm and savory dish? Think split pea soup! For a zero-waste version, you can prepare your soup with vegetable tops to enhance these too-too-discarded leaves. To prepare this gourmet dish you will need: 
- 600 g cooked split peas (250 g dry)
- 300 g vegetable tops (turnips, beets, radishes, carrots, etc.)
- 30 to 50 cl cooking liquid from split peas (or vegetable stock)
- 10 cl whipped cream or 50 g fresh butter
- Salt and pepper
Recipe : Wash and sort your vegetable tops to make them as fresh as possible. Heat the cooked split peas in a pan with the cooking liquid or stock. When it boils, add your tops. Let it cook for about 15 minutes and then stir everything together. Add cream and season to taste. Enjoy your meal !
When you cook, don’t forget to save your peels. This allows you to prepare a delicious broth and you do not have to buy ready-made broth. Plan the following ingredients to make your own organic vegetable peel stock: 
- About 400g organic vegetable peels, cut into large chunks (onion and garlic peels, carrot and parsnip peels, etc.)
- 1 to 2 garlic cloves to taste (you can remove the germ)
- 1 teaspoon coarse salt, pepper
- Aromatic herbs (provencal herbs, thyme, rosemary, bay leaf, etc.)
- You can add grated ginger, 4-spice mix, etc. to your taste.
- 2 tablespoons olive oil
- 2 liters of water
Recipe : Heat the oil lightly in a pan. Add your crushed garlic cloves. Add the peels and stir fry for 2 minutes. Salt, pepper and add the herbs and cover with water. Simmer until reduced by half. Filter the preparation to obtain your stock. To make it more concentrated, fry it on the stove for a few minutes. Pour the preparation into a pot and you’re done! You can consume this stock alone or with small vermicelli-type pasta, or use it as a cooking stock to cook rice or pasta.
Simple, healthy and economical recipes that will delight your taste buds… and reduce your waste! To continue, learn how to cook your vegetable peels.