When you open the pantry and fridge at the end of the week (or month or how often you shop) its seems to offer very few options. With only a few things, but yet they are foods and foods that go to waste unless used. So I make a mission of both teaching others how we can use these but also how I make sure I put these things to use in my own home.
The other day with these last few ingredients I took the opportunity to make a yummy soup and here is the recipe. You could change the vegetables and use what you have but here is how I did it.
Autumn In A Bowl Soup
1 yellow carrot
1 orange carrot
2 celery stalks
1 sweet potato
3 garlic cloves
1 bunch of thyme
1 tin of organic tomatoes
1 tin or dried organic chickpeas
4 Tablespoons of organic Worcestershire sauce
Brown all veggies in a pot and then cover in water, sea salt and pepper and allow them the simmer.
Add tin tomatoes and allow to simmer further until vegetables are soft.
Add chickpeas and cook for a further fifteen minutes.
I served it with a good sprinkle of chilli flakes and a dollop of bio-dynamic natural yoghurt.
This is no chefs recipe but something so delicious, nutritious and reduces food waste.
Food waste is a huge problem today and one as a planet we really cannot afford.
Give it a try next time you have some left over veg and unloved last bits in your fridge and why not get the whole family involved!