Vegetable Scrap Soup with Herbs
A nourishing broth made from kitchen scraps and garden herbs, turning potential waste into a fragrant, low-cost meal. This mediterranean-inspired soups ready in about 35 minutes pairs carrot tops, celery leaves, potato peels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 1/2 cup celery leaves
- 1/4 cup potato peels
- 1 small, diced onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 2 tbsp, chopped fresh dill
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant, stirring frequently to prevent browning.
- Step 2: Add 1 cup carrot tops, 1/2 cup celery leaves, and 1/4 cup potato peels to the pot, stirring to coat in oil. Cook for 2 minutes until slightly wilted.
- Step 3: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes until flavors meld and the broth turns a light golden hue.
- Step 4: Stir in 2 tbsp chopped fresh dill and 1/4 tsp salt, then simmer for 2 more minutes. Remove from heat and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Scrap Soup with Herbs take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Scrap Soup with Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrot tops from drying out.
Can I substitute ingredients in Vegetable Scrap Soup with Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Scrap Soup with Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vegetable Scrap Soup with Herbs?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Simple and delicious.
