Cheap & Easy Potato Peel Soup Recipe

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One thing I’m keen to cut down on in our household is food waste. I do try, but there are some areas I could do a bit better on.

While a roast dinner is a staple in most British homes, we do tend to eat more Italian and Asian food, so it’s not something I cook particularly often.

As there are only three of us, all the prepping and getting things ready at a different time can seem like a bit of a faff.

However, I do occasionally make a roast dinner- it’s not my favourite but my husband enjoys one and my little girl loves Yorkshire puddings. One thing I’m always struck by though is how much waste a roast dinner produces.

There’s potato peel, carrot peel, parsnip peel, broccoli stalks, cauliflower leaves, sprout leaves, the list goes on and on depending on how many vegetables you use. And the majority of people would just throw these away.

Potato Peel Soup

This week I decided to turn all the potato peel and other bits into a delicious soup. The great thing about vegetable soup is that you can use pretty much any vegetables you like. It also doesn’t matter how much vegetable peel you use – it could be from ten people or just two –  there’ll be enough to make some yummy soup.

Other Recipes you might like:

Healthy Potato Skins

Potato and Leek Soup

Slow cooker recipes for Sunday Lunch Leftovers

I’ve produced a rough guide below on how I made my soup. However, soup is pretty easy to double up quantities. Also if it comes out too thick, it’s simple enough to thin down to the desired consistency. This made three portions of soup, two of which I froze for lunches later in the week.

Reasons Potato peel soup is awesome:

• Helps reduce food waste
• Very cheap to make
• Makes a filling and tasty lunch

Potato Peel and Vegetable Scrap Soup

Ingredients:

• Potato and Vegetable peelings (I used the peel from six medium potatoes, six carrots and four parsnips)
• One onion
• 4 pints of chicken or vegetable stock (more if you’re using more vegetable peel)
• Salt and pepper

Method

1. Place all the vegetable peelings into a large pan with the stock. If you’re using broccoli stalks make sure they’re chopped up fairly small so they cook through.
2. Bring to the boil and then simmer for 30 minutes.
3. Remove some of the stock until it just covers the vegetables. This prevents the soup from being too runny and is easy to add back later if the soup is too thick.
4. Blitz until smooth using a hand blender. Add more stock until you’re happy with the consistency.
5. Season to taste.

The soup can be served immediately or refrigerated or frozen to be eaten later on. 

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