Root Vegetable Scrap Soup
A deeply flavorful broth made from vegetable trimmings, simmered with fresh herbs and a bright lemon finish. This American-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs carrot tops, celery ends, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup carrot tops
- 1 cup celery ends
- 1 medium, chopped onion
- 3 cups vegetable broth
- 2 tsp, chopped fresh thyme
- 1 tsp lemon zest
- 1 tbsp olive oil
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 cup chopped carrot tops, 1 cup celery ends, and 1 medium chopped onion. Sauté for 5 minutes until softened but not browned.
- Step 2: Pour in 3 cups vegetable broth and add 2 tsp chopped fresh thyme. Bring to a gentle simmer, cover, and cook for 25 minutes until vegetables are very tender.
- Step 3: Stir in 1 tsp lemon zest and remove from heat. Let sit for 5 minutes to infuse before serving.
