Vegetable Scrap Soup with Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 110 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.

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