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FoodCycle Recipes For National Homemade Soup Day

According to WRAP, the UK wastes an estimated 9.5 million tonnes of food per year which translates to over £19 billion pounds worth of potential ingredients just thrown in the bin. At FoodCycle we are passionate about increasing awareness around food waste, encouraging people to cook with surplus ingredients just like we do in our community kitchens every week.

Soup is a fantastic way to use up any leftover veggies and a culinary trick our talented volunteers come back to time and time again to provide our vulnerable guests with nutritious meals. Filling, delicious and ideal for the current winter weather, we’ve collated a selection of soup recipes from FoodCycle projects across the country.

Root Veg Soup Recipe from Elena Kassis at FoodCycle Monkchester Road

Ingredients:

1kg carrots

1kg parsnips

4 large onions

1tbsp cumin

1tbsp chilli powder

1tbsp curry powder

Salt to season

Method

  • Peel and roughly chop the carrots, parsnips and onions
  • Add vegetables to a large pan with spices and salt
  • Cover with water and bring to the boil
  • Simmer for 1 hour or until vegetables are tender
  • Blend and adjust seasoning to taste
  • Enjoy

Pea and Mint Soup from Peter Bradley at FoodCycle Finsbury Park

Ingredients:

1 large onion

1 leek

1kg frozen peas

1 ltr vegetable stock

1 small bunch of mint

½ head lettuce

Method

  • Chop onions and leeks and sauté gently for 5 minutes until soft
  • Add frozen peas and vegetable stock
  • Bring to the boil then simmer for 15 minutes
  • Blend soup with mint and lettuce
  • Enjoy!

Tuscan Bean Soup from Peter Bradley at FoodCycle Finsbury Park

Ingredients:

1 large onion

1 leek

200g kale

1 can of tomatoes

1 can of butter beans

1 small bunch of basil

Method

  • Chop onions and leeks and sauté gently for 5 minutes until soft
  • Add tomatoes, kale and vegetable stock
  • Bring to the boil then simmer for 10 minutes
  • Add butter beans and simmer for another 5-10 minutes
  • Add basil, season with salt and pepper to taste
  • Enjoy!

French Onion Soup from Linda Bonner at FoodCycle Falcon Lodge

 

Ingredients:

3-4 onions

2 cloves garlic

2 vegetable stock cubes

1 tsp sugar

Small baguette or other crusty bread

10g cheddar cheese

Method

  • Peel and slice the onions, crush and chop the garlic
  • Heat oil in a saucepan and add the onions, stir then add pinch of salt and sugar along with the garlic
  • Reduce the heat and leave to cook for 20 minutes stirring occasionally to ensure the onions don’t burn
  • Add 2 liters of boiling water and stock cubes to the onions and simmer for 30 minutes
  • Slice baguette or crusty bread, add cheese and toast until golden
  • Float toasted cheese on bowl of onion soup to serve

Spicy Butternut Soup from Linda Bonner at FoodCycle Falcon Lodge

Ingredients:

1 Butternut Squash

2 onions

2 potatoes

1 vegetable stock cube

Oil to cook

1tbsp curry powder

Salt and pepper

Half a cup of milk or cream

Method

  • Heat oven to 190c
  • Chop butternut squash and discard seeds (seeds can be washed and roasted to make a healthy snack)
  • Toss squash in oil and salt and pepper and place into a large roasting tin, bake in oven for 20 minutes
  • Meanwhile fry onion in a saucepan on a low heat for 5-10 minutes then add chopped potato and curry powder and fry for another 5 minutes
  • Add stock along with cooked butternut stock to the saucepan, season as required and bring to the boil. Turn down heat and simmer for 10-15 minutes or until potatoes are soft
  • Add the milk and blend
  • Heat again to serve

Cream of Mushroom Soup from Linda Bonner at FoodCycle Falcon Lodge

Ingredients:

1kg Mushrooms cleaned

1 onion

3 cloves garlic chopped

1tsp dried tarragon

1 vegetable stock cube

Oil or butter to cook

1tbsp curry powder

1tsp salt

Black pepper to taste

120ml cream

Method

  • Chop the onions, fresh garlic and mushrooms
  • Heat the oil or butter in a large pan and add chopped onions and garlic, cook for 2 minutes until soft
  • Add the chopped mushrooms, stir to combine and cook for around 10 minutes until lightly browned
  • Add 1 litre of boiling water, stock cube and tarragon bring to the boil then simmer uncovered for 10 minutes
  • Stir in the cream and adjust salt and pepper to taste
  • Serve

Minestrone Soup from Linda Bonner at FoodCycle Falcon Lodge

Ingredients:

2 carrots peeled and chopped

1 onion

2 cloves garlic chopped

2 tbsp tomato purée

400g can chopped tomatoes

2 vegetable stock cubes

400g can white beans drained and rinsed

Olive oil

100g dried short pasta

¼ head cabbage finely shredded

1tsp salt

Black pepper to taste

Method

  • Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion and carrots, season with salt and pepper and cook for 10 minutes stirring occasionally until vegetables have softened
  • Add the garlic and fry for another minute
  • Stir in the tomato puree and cook for another 3 minutes
  • Add can tomatoes and stock, cover with lid and bring to the boil. Reduce heat and simmer for 15 minutes
  • Add the beans and pasta and cook for 10 minutes or until pasta is cooked
  • Add cabbage and cook for another 2 minutes
  • Season to taste if needed and serve

Sunshine Soup, an old family favourite from Robert Turner-Diamond from FoodCycle Portsmouth

Ingredients

1 onion, diced

2 cloves of garlic, finely chopped

Oil for frying

2 bay leaves

Thumb-sized nub of fresh ginger chopped small

Thumb-sized nub of fresh turmeric chopped small

4 carrots peeled & diced

1 tin chopped tomatoes

1.5 ltr Vegetable stock

100g red lentils

Black pepper & salt to season

Natural yogurt

Chopped fresh coriander or parsley

Method

  • Fry onions and garlic in oil for 5-8 mins on a low heat to soften
  • Add carrots, bay leaves, fresh ginger or turmeric & fry for a further 3-5 mins
  • Add tin of tomatoes
  • Add stock and red lentils
  • Bring to the boil then simmer for 15 mins until the carrots are soft
  • Keep an eye on the soup to make sure it doesn’t stick to the pan. Adjust amount of stock if more is needed
  • Blitz with a hand blender or mash with a potato masher before serving. Remember to take out the Bay leaves if you use a hand blender
  • Season to taste
  • To serve add a dollop of natural yogurt on top and sprinkle with chopped fresh herb

Variation: instead of ginger & turmeric you could use paprika and chilli

Happy National Homemade Soup Day!

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