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Leftover Green Soup

Well, with all this cold, wet and windy weather, I think it is officially soup season again!

There are HUNDREDS of soup recipes out there, but this one is a bit different, because the main ingredients are bits that usually end up in the bin!

Think about it- how much of a head of broccoli do you actually eat? How much do you cut off the end of asparagus before cooking? There is likely quite a bit of those veggies going in the bin.

Instead of binning them, I add them to a zip-lock bag in the freezer and save them up until I have enough to make this soup!



1 onion, diced

2-3 cloves garlic, crushed/minced

1L bag filled with asparagus and broccoli ends/stalks

1.5L vegetables stock


  1. Heat a little oil in a large saucepan and fry the onion for 5-6 minutes until softened.

  2. Add in the garlic and fry for another 2 minutes, or until fragrant.

  3. Tip in your veggie ends and stir to coat in the oil, onion & garlic.

  4. Pour in the stock and bring to a boil.

  5. Reduce heat to simmer for 30-40 minutes.

  6. Remove the soup from the heat and allow to cool slightly before blending with a stick blender.

  7. Once well blended, strain the soup through a sieve into another saucepan.

  8. Reheat the soup and season with salt & pepper to taste before serving.


Other veggie ends & scraps to try- fennel, cauliflower stalks, leek tops (may need to remove these before blending).

Celery, spinach and kale that are past their best could also be added in, but only add the leaves for the last 5-10 minutes.

You could had dried or fresh herbs to flavour the soup- I like dried thyme or oregano and fresh parsley.

Add a tablespoon of cream or creme fraiche when serving for a more luxurious finish.

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