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A starter from surplus: Our top vegetarian recipes

Every week our volunteers are challenged with turning surplus food into delicious and nutritious three-course meals. They’ve gotten pretty creative at transforming a mismatch of food into a vegetarian feast. As it’s National Vegetarian Week, we’ve asked them to share some of their favourite recipes, so you can make a three course meal the FoodCycle way! To kick off, we have a starter from FoodCycle Peterborough!

FoodCycle Peterborough’s famous hearty tomato soup

Serves: 60 – 70


Blitzed tomatoes


Garlic (fresh or granules will do!)

Baked beans

Red lentils

Kidney beans

Mixed herbs



Salt and pepper

Vegetable stock

Dried parsley


Cut the onion and potatoes up and fry in butter in a large pan on a low heat for a few minutes. Put a lid on the pan and sweat the veg for 10 minutes. Add the garlic, mixed herbs and dried parsley to the pan and continue to fry.

After a further 10 minutes add the blitzed tomatoes (tip – you can blitz and freeze tomatoes that are about to go off to be saved for this recipe), kidney beans and baked beans. Add a generous amount of boiling water to the pan (so that the water level is above the veg) along with the stock cube and red lentils. Bring the pan to the boil and the reduce the heat. Cover the pan and cook for a further half hour.

Remove the pan from the heat and blitz with a hand held blender. Salt and pepper to taste and enjoy!

Fancy getting creative in the kitchen with FoodCycle? Click here to find a project near you to get stuck in.


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