Make soup not waste!

Chicken carcasses, clean veg peelings, and the root-ends of celery and onions can all be slowly simmered into fresh stock, with a bay leaf or two.

Tips to turn your leftovers into soup

Lone carrots and half onions, the last shake from a bag of lentils, pasta or rice, the end of jar of sauce... They can all go in the pot.

The soup pan can be a refuge for the lumpy and unloved: bendy parsnips, eye-speckled spuds, bruised apples, and anything else a bit on the wonk.

Blend Sunday's extra roast veg with stock, add cast-out curry to a spicy mulligatawny, or start a minestrone with your pasta sauce.

Not enough for a meal?

Bones & peelings

Liberate your leftovers

Welcome the wonky

What to pair with your soup's star veg. Download the PDF.

Download our kitchen-friendly PDF guide to making soup with any veg.

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Our favourite soup recipes

Squash, Tomato & Harissa Soup

Cauliflower, Leek & Barley Broth

Kale, Spinach, Lemon & Nutmeg Soup

Beetroot, Coconut, Ginger & Lime Soup

A sturdy winter soup, left chunky and rustic. Instead of carrot, a seasonal parsnip brings rooty sweetness, while cumin and nutmeg add a hint of warming spice.

Grating the beetroot seems a bit fiddly, but it will save time in the long run as grated beetroot cooks faster. Don't be shy with the lime at the end - it really enlivens the whole thing.

Kale darkens as it cooks, but the soup is reinvigorated by the spinach and parsley, added at the very end to preserve their fresh taste and bright green colour.

Roasting some of the veg creates sticky, caramelised edges and really deepens the flavour. You could spoon the harissa over the top rather than blend it in, for a fancy flourish.

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