Recipe of Perfect #zerowaste soup / vegetable scraps soup (vegan)
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, How to Make Award-winning #zerowaste soup / vegetable scraps soup (vegan). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from #zerowaste soup / vegetable scraps soup (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare #zerowaste soup / vegetable scraps soup (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make #zerowaste soup / vegetable scraps soup (vegan) is 6 to 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can have #zerowaste soup / vegetable scraps soup (vegan) using 9 ingredients and 8 steps. Here is how you cook that.
I've used withered veggies that were in my fridge for a while and some vegetable scraps from other recipes I've made recently
Ingredients and spices that need to be Take to make #zerowaste soup / vegetable scraps soup (vegan):
- 2 tablespoon extra virgin olive oil
- 1/2 large white onion, diced
- 1 medium green zucchini, diced
- 4 stems of brocoli, peeled & diced
- 1 small cauliflower, diced
- Carrot leafs & stems from 2 bunch of garden carrots, chopped
- to taste Fresh ground black pepper
- 1 liter vegetable broth
- 1/2 liter water
Steps to make #zerowaste soup / vegetable scraps soup (vegan)
- In a large pot, heat up the oil at medium/high heat and cook the onion for one minute, stirring often.
- Add the zucchini and cook for another minute, stirring often.
- Add the brocoli and the cauliflower and cook for another minute, stirring often.
- Add the carrot leafs & stems, fresh ground black pepper and mix well.
- Add the vegetable broth and the water, mix well, bring to boil and let cook uncover for 20 minutes.
- Transfer in blender or food processor to purée. Add water if too thick.
- Transfer back in pot to reheat.
- Serve hot and enjoy!
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