Zany Zero-Waste Recipes That'll Save You Money

7/7 Previous Next

© Thinkstock

Everything-In-The-Fridge Soup

Opening the refrigerator to find a mismatch of veggies that are about to turn doesn't usually feel you with inspiration, but this recipe for soup is one we really do reccomend. You can use pretty much any veggies that you have lying around, and is like a hug in a bowl. Enjoy with a hunk of crusty bread smothered in better — it's the pefect dish for fall!

Ingredients:

• 3 tbsp. olive oil
• 1/2 onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. dried thyme
• 3 cups cubed hard veggies (such as potatoes, carrots, sweet potatoes, turnip etc)
• 1 cup chopped soft veggies (such as zucchini, bell peppers, eggplant, broccoli etc)
• 4 cups chopped leafy greens (such as chard or kale etc)
• 4 cups veggie or chicken broth
• 1 tbsp. tomato paste
• Salt and pepper

Instructions:

1. Heat oil in pot over medium-heat. Add onion and cook until soft. Add garlic, cumin, paprika, and thyme. Stir until fragrant. Add the hard veggies and stir for 2 min. before adding the soft veggies. Stir everything until it's well coated. 
2. Add broth, tomato paste, and salt and pepper. Increase temperature to high and bring to a boil. Stir in leafy greens then reduce heat to a simmer. Partially cover and cook until all veggies are soft, for 20 min. Remove from heat and season how you wish.