English 
Nederlands 
It can be a bit disheartening to look in the crisper drawer and see floppy carrots, wilted lettuce, wrinkly mushrooms and half a pumpkin that is starting to develop a face. It’s also very tempting to either shut the fridge door and hope it disappears and eventually throw the lot of it out.
But did you know you can make soup of these ‘forgotten’ leftovers. Every fortnight I gather all our vegetable leftovers to brew a delicious soup.
Too bad I cannot give you the recipe, because it changes every time. The secret lies in having onions and garlic as a base, and adding vegetable broth (see below) of stock and spices.
Tip for today:
Make a soup out of your vegetable left overs.
You can go even further and really cook – zero waste
Soup of peels, greens and stalks
Every time I peel or cut my vegetables, I keep the peels, stalks, ends or cabbage hearts in a plastic bag in the freezer. When we eat chicken, I put the carcass together with the frozen peels and greens in a large pot of water and some apple vinegar and make a clear broth of it that I use when making soup.
Vegetable chips
Finely (!) cut cauliflower leaves or green of you leeks and wok them. Or sprinkle with oil, salt and pepper and roast them in the oven for 20 min until you have vegetable chips.
Pesto from carrot greens
Greens of Carrot and radish can be used to make a perfect pesto (use this foliage to replace your basil in your pesto recipe).
Snack seeds
Clean the pumpkin seeds and let them roast slowly with some herbs in the oven – they make a delicious snack between meals.
Awel, dat is super.
Ik gebruik ook bijna alles. Maar hier leer ik toch weeral bij. Dank je.
Jouw tip om soep van brandnetels te maken, vond ik ook super. Heerlijke soep is dat!