It’s time we thought about how to stop creating food waste with these vegetables that we grow or buy and bring into our homes. I use the word ‘creating’, but waste often comes from our lack of creativity, and I hope this recipe will inspire or reignite your creativity for your leftover veg.
It’s not unusual in my family to find potatoes sprouting merrily in a cupboard, or a carrot slowly going slimy in the bottom of our fridge.
Cooking with leftovers is, in my experience, about confidence and attitude so that you can use that little bowl of cooked veg in your fridge. Yesterday, I had various extra children around our table for dinner. We had fish and chips for tea, which they were all keen about, but their eyes were keener than their stomachs. We had a large portion of chips and some fish left over… I really don’t like cold chips, and reheated chips are not appetising either. But I couldn’t bring myself to throw them away. So there they were, lurking in the fridge, waiting, but for what?!
Then I thought: What about ‘fish and chip soup’ with veg peeling crisps? After all, fish is nice in soup and who doesn’t love a leek and potato soup?
Fish and chip soup with veg peeling crisps
- Any leftover vegetables in the fridge, chopped up into cubes. (I had potatoes, an onion, a tomato, stringy beans and celery.)
- leftover fish
- leftover chips
- Juice and zest of half a lemon
- 700ml stock
For the soup:
- In a pan, heat some oil. Add the cubed vegetables to soften.
- Add the leftover fish
- Add 700ml of stock and cook until the vegetables are soft.
- Add half of the lemon juice and grated rind to the mix.
- Use a blender to make the soup smooth.
- Taste and season according to taste.
For the veg peeling crisps:
- Preheat the oven to 200°C.
- Wash and scrub the left over carrot and potato peelings.
- Drizzle them in oil and season with salt and pepper.
- Place them on a hot baking tray and cook for 10 minutes until crispy.
Getting my boys to guess what was in it was fun, and they’d eaten a bowlful before they had to be told the answer – “it’s fish and chip soup!”
I hope that this recipe helps you use your vegetable leftovers to the full and that they fill you up with nutrition and wonder at the dishes we can create with what we might otherwise throw away!
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Check back in tomorrow for our final food-waste recipe!
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