Vegetable Scrap Soup
This vegetable scrap soup uses flavorful roasted vegetable peels and tops, such as onion skins and squash peels, which are simmered to create a rich, layered broth. The soup results in a hearty, slightly thickened dish with a comforting, rustic appearance, showcasing the depth of homemade, waste-reduced nourishment.
Equipment
- Baking sheet
- Large pot
- Fine mesh sieve
Ingredients
- 2 cups vegetable scraps (onion skins, squash peels, kale stems, etc.) assorted household vegetable peels and tops
- 1 tbsp olive oil for roasting
- 1 large onion roughly chopped
- 2 cloves garlic minced
- 4 cups vegetable broth homemade or store-bought
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the vegetable scraps evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 20-25 minutes until they are fragrant and slightly caramelized, filling your kitchen with a warm, savory aroma.
- Meanwhile, chop the onion into rough chunks and mince the garlic. In a large pot, heat a small splash of oil over medium heat and sauté the onion and garlic until they soften and become fragrant, about 5 minutes. This builds a flavorful base for your soup.
- Once the scraps are roasted, add them to the pot along with the sautéed onions and garlic. Pour in the vegetable broth, ensuring the scraps are submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. This simmering allows the flavors from the peels and tops to infuse into the broth.
- After simmering, turn off the heat and carefully strain the soup through a fine mesh sieve into a large bowl or another pot, pressing gently on the scraps to extract all the flavor. Discard the solids and return the clear broth to the pot.
- Taste the broth and season with salt and pepper as needed. Warm the soup over low heat until hot, then ladle into bowls. The soup should have a rich, aromatic color with a slightly rustic texture, perfect for cozy autumn meals.
Notes
Use a fine mesh sieve to ensure a smooth broth without peels, and control heat during roasting to prevent burning. Adjust seasoning as preferred, and feel free to add a splash of lemon juice or soy sauce for extra depth.