Get the most out of your vegetables, turn them into soup!

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A few days ago I received a soup pot from Honig with a challenge to show that you can easily make a tasty soup from leftover vegetables. Because did you know that almost half of the Dutch people throw away leftover vegetables every week, a shame isn’t it! The potato is definitely number 1 when it comes to vegetables that are often left as leftovers. Another remarkable fact from Honig’s research is that among young people (53.8%) something ends up in the waste bin much more often than among the elderly (28.2%). A soup is ideal for reused forgotten vegetables. You are not only consciously busy, but it is also easy, tasty, healthy and good for your wallet.

honey soup pot
I cook almost every day, although I try to throw away as little as possible, I often still have leftovers in the fridge. For example, a few days ago I made a couscous dish with spring onions. Now they often sell these in the supermarket in bundles of 10 when I only needed a few. I think all these bits of forgotten vegetables are a shame to throw away. Time to take up the challenge and turn it into a tasty soup!
vegetable salad
ladle

 

 

 

 

 

 

 

 

 

In addition to the spring onions, I also had some snow peas from the omlette roll I had made and there was still half a bowl of basil, half a head of broccoli, some baby potatoes and tomatoes. As a basis for this soup I used a package of Honig vegetable soup. Below you can read the complete recipe for my forgotten vegetable soup with croutons.

vegetable soup

Ingredients:

1 pack of Honig Vegetable Soup
1.5 liters of water
2 slices of stale bread
2 tablespoons of olive oil
2 cloves of garlic
About 50 g snow peas
5 spring onions
½ stalk of broccoli
Piece or 10 cherry tomatoes
About 100 g baby potatoes

Preparation:

Croutons are a great idea to use up stale bread. Cut the bread slices into cubes and the garlic cloves into thin slices. Heat about 2 tablespoons of olive oil in a frying pan and fry the garlic until lightly brown. Remove the garlic and add the bread cubes. Bake them for about 10 minutes on both sides until crispy and then drain on a paper towel.
Soup challenge Honig svs 01

Soup challenge Honig svs 01

Soup challenge Honig svs 01

 

 

 

 

 

 

 

Bring a pan with 1.5 liters of water to the boil. Add the packet of Honig Vegetable Soup and stir briefly. Add the potatoes first as they take the longest to cook, about 15 minutes. After a few minutes, add the diced broccoli.

Soup challenge Honig svs 01

Soup challenge Honig svs 01

Soup challenge Honig svs 01
Half the snow peas and cut the spring onion into rings and add to the soup as well. Cut the cherry tomatoes into quarters and add them at the last minute, because they do not have to be cooked to pieces. Serve the soup with the crispy garlic croutons and you have a delicious and healthy soup!
Tip: you can also use fried potatoes in the soup, keep a somewhat shorter cooking time.
 
Tip: you can add the entire stem of the broccoli to the soup, not just the florets.
 
Tip: you don’t even have to throw away the end of the spring onion with the carrots. Put it in a glass with water and after about 2 weeks the stem has grown back completely.
Tip: you can also use a pack of Honig Tomato Soup or Farmers Vegetable Soup as a base.

Source: Leukerecepten by leukerecepten-nl.
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