Recipe: Upcycled Vegetable Puree Soup

Upcycled Vegetable Puree Soup

(Serves 4-6)

2 Tablespoons olive oil
1 medium onion, diced
3-4 garlic cloves, minced
1 Ziplock bag of odd vegetables and vegetable scraps * (celery trunks, carrot peels, mushroom stems, fresh herbs, trimmed broccoli stems, sweet potato peels, etc.)
4-6 cups water or vegetable stock
Salt and seasonings, to taste.  (Dried ingredients like oregano, thyme and rosemary work well. Additionally, curry powder, soy sauce, coconut milk, vinegars or citrus add different flavor profiles.)

Optional ingredients: Stale bread, cooked rice or whole grains, pasta, tofu, quinoa

Method:

1. Heat the oil in a soup pot over a medium low flame.
2. Sweat the onions and garlic until very tender.
3. Add the vegetables and vegetable scraps along with the water or vegetable stock. Stir the ingredients well and bring the soup up to a simmer. Add a dash of salt.
4. If using uncooked grains or uncooked pasta, add them to the pot, stirring well.
5. Continue to simmer until all ingredients are very tender.
6. If using pre-cooked grains, pasta or bread, add them to the pot, stirring well. Continue to simmer until flavors blend and all ingredients are very tender.
7. Using an immersion blender, or carefully working in batches in a traditional blender, puree the soup until relatively smooth.
8. Return soup to the pot and bring to a gentle simmer. If necessary, adjust consistency with more water or stock. Add your seasonings to taste and cook until flavors blend.
9. Serve immediately or chill for later.

*Notes:

• Vegetables can be pre-roasted by tossing them with oil and a little salt and roasting them in a 375-degree oven until golden brown and tender.
• All vegetables and vegetable scraps should be fresh and thoroughly washed and trimmed of any parts that are inedible or that cannot be pureed once cooked.