Veggie Soup to Save the Planet


I have an aversion to tossing out food, and this particular visceral dislike of waste often results in creative recipes. I looked around in my refrigerator the other day and pulled out all the veggies.

It was a particularly green selection. I had broccoli, kale, spinach, leeks, and onions in my fridge all of them looked on the borderline of old age. So I got right on task, and came up with a recipe where I can use all these ingredients.
Maybe you are more imaginative than me, but soup is all I could imagine. Of course, the fact that I just purchased an InstaPot made this decision easy. I was itching to use my new tool.

Do you have an accidental recipe that you invented based on “whatever is left in my fridge”? Share it with us!  In the United States, we toss out up to 40% of the produce that we buy…help our community cut down on waste and save the planet one soup at the time!

OK so I forgot to take a picture of my recipe… I will get the hang of this blogging one day. Until then imagine a green soup!

you can send your recipe to info@spirapoweryoga.com or make a comment on the bottom of this page.

My soup turned out wonderful; a hardy, healthy winter soup that tasted good, and used up all produce in my fridge!

Ingredients

  • I think you can vary the number of vegetables according to what is in your fridge; this is what I had:
  • 3 leeks
  • 1 onion
  • 1 pound of broccoli
  • 1 bunch of kale
  • 1 bunch of spinach
  • Some parsley
  • 1 can of artichoke hearts diced and drained – this was in my pantry and I figured, heck why not?
  • 6-8 cups of beef broth
  • Salt and pepper to taste
  • You can also sprinkle Italian seasoning if you like
  • ½ cup of shredded cheddar cheese – or go crazy and add more
  • Butter – enough to saute the onion

The method:

  1. I used an InstaPot because, I just had to use my new tool. But honestly, you can make this on the stovetop just fine!
  2. Melt the butter and saute the diced onions until nice and translucent.
  3. Then add the finely diced leeks (I simply put the leeks in my food processor and chop the heck out of them). Once the leaks cooked through add everything else from the ingredient list except cheese. Yes,, do chop the broccoli, kale, and spinach into small pieces. But add everything in there except the cheese.
  4. On stovetop: cook until all ingredients and soft and the broccoli is falling apart. In Instapot; on manual setting pressure cook for 15min.
  5. Once done take an immersion blender and blend the whole thing up! Do a good job because the artichoke can be “woody”. So go to town, blend it up well. Alternatively, you can transfer super carefully everything to a blender, then transfer it back to the stovetop.
  6. At last, add cheddar cheese according to taste. I ended up using more than a cup of cheese to increase the keto content of the meal.

 

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