A ‘what to do’ with the dregs of green vegetables left over before the next fruit & veg shop…
I am back! I’ve had a crazy insane few weeks of work and becoming an Aunty and my hubby’s birthday and everything all at the same time so you might have noticed (if I’m lucky) that I have totally been missing off here/social/just talking to you, but I am back! And trying incredibly hard to make my own photos, my own work, a bit of a priority again.
So I’m starting with my green soup. Not a recipe, more just an idea as it’s something I do ALL the time when I’ve been overindulging or have loads of green veg about to lose their last 10% of freshness in the fridge (because even I buy loads of vegetables with the best intentions and never get around to using them some weeks!).
Green soup is the simplest thing ever.
Literally grab alll the green vegetables in your fridge (spinach, asparagus, spring onion, broccoli, cabbage, zucchini, leek, kale, fresh herbs – if it’s green it qualifies for green soup!), chop them up and toss them into a large pot with a heap of frozen peas (for protein and to help thicken the soup), 2-3 cloves of peeled garlic, some lemon juice, 1-2 tsps of cumin and 1/2 a tsp of salt. Cover with water, bring to the boil and cook until the vegetables are tender then blend!
Before you blend remove a few cups of the cooking water and reserve. Nothing worse than overly-watery green soup, and once it’s blended if it’s too thick you can always add it back to the mix.
Green soup is most-excellent with a grating of parmesan on top or a dollop of yoghurt.
Such a simple way to refresh and really good just as a snack as well – oh and I’m no nutritionist, but pretty sure this packs a punch health wise, too!
I’m not into food waste (as you know) and this is where this idea was born from.
What do you do with the last of your green veg?
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