Soup with Flat Bread Croutons

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.

A Zero Waste Life. Roast Vegetables





-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.

A Zero Waste Life. Blender

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #azerowastelife!

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.