TODAY'S GREEN MANTRA: By wasting not, I'll be wanting not
Day 26 / 365
I've gotta admit, despite my best intentions, I've been lacking lately in the kitchen departments.
When I was younger, I would put great effort into cooking something spectacular-ish - I even had a food blog at one time - but in the last few years or so I have come to the conclusion that with so little hours in the day, and so many ways to spend my time, I'd rather cook quick than slave over the stove.
In complete contrast, my husband gets great pleasure from cooking. He spends hours in the kitchen and always emerges with colourful plates of joyful creations which he proudly sets down with a smile.
I've realized though, as my relationship with food begins to grow into a more meaningful full circular story (through seasonal and sustainable eating habits) that there are ways for me to make food cheaply, quickly and cheerfully - and in my efforts to live greener - almost completely waste free.
One of my Winter favs which reduces waste, tastes great, and can easily be created with the seasonal offerings on this side of the pond and beyond, is your classic veggie soup. I usually make it at the end of the week as a refrigerator roundup, gathering all the bits and pieces which won't last much longer but are too good to leave behind. The soup takes on various forms and flavours as you only put in what you've got left. Sometimes it is one carrot, sometime it is six, but no matter the denominations, you utilize all you have and make the most of it. Though I'm sure I didn't invent it (everyone's parents made a version of this) call it:
-The Lazy Lad(y)'s Lunch -
a melange of seasonal veggies
[What To Use]
- 6 cups of water + 1tsp Billion powder OR 6 cups of vegetable broth (made from left over veggie scraps at the end of the week).
- Brussels Sprouts
- Onion (any kind in season works)
- 1 tbs Paprika
- 1 tbs Oregano
- 1 tbs Basil
- 1 tbs Dried thyme
- 1 tbs Parsley
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cayenne pepper
[How To Do Er']
- In a large pan, heat the oil over medium heat. Add salt, garlic and onion and sauté for 3 to 5 minutes.
- Add the rest of the veggies and sauté for a few minutes until the veggies start to brown.
- Add the 6 cups of water with billion or pre-made vegetable stock.
- Simmer the soup, uncovered, for about 20 minutes, until the vegetables are tender.
- Season with salt and pepper. During the last 5 minutes of cooking, stir in the kale.