If you’ve been participating in the weeklong Zero Waste food challenge, this meal and the jar noodle soup are two excellent ways to use up any leftovers you have hanging around in the fridge. If you’re not doing the challenge, you can still make this soup easily, but do roast or boil the vegetables before you use them in this recipe.
For the challenge, this meal is prepared on the WEDNESDAY and eaten on the THURSDAY.
-Any left over roasted vegetables, including root vegetables, like potatoes
-Vegetable scrap stock (or stock cube dissolved in 500ml water)
-Homemade flatbread or croutons made from slightly stale bread, lightly fried in a little oil
1. Add all the vegetables to the blender, with a splash of water or stock
2. Blend. Check consistency
3. Add more water as needed to create the desired consistency
4. Chop wrap into small squares
5. Store the soup in one box or a vacuum flask and the croutons in another. Heat the soup at work and tip the croutons onto the soup when hot
If you like soup of a thinner consistency, you may create more than one portion. This freezes very well, in either a box or jam jar.
Did you make this recipe?
This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.