Let’s face it, sometimes the veggies in our fridge start looking a little… tired. Maybe a bit wrinkled, too soft for salad, or just not inspiring any new dishes. But don’t toss them! This soup is your culinary redemption song, rescuing forgotten produce and transforming it into a warm, nourishing, flavor-packed hug in a bowl. It’s sustainable, simple, and honestly pretty magical.
Oh, and bonus? It’s just as delicious cold. Yep, straight from the fridge on a hot Spanish day, it’s like a savory, spiced gazpacho. 🌞
Ingredients (what I rescued this time):
- 5 carrots (a bit soft? even better!)
- 5 tomatoes (bruised? bring ‘em on)
- 1/3 head of cauliflower
- 1 whole garlic bulb
- A few spring onions
- 1 green chili (optional, but awesome)
- ~1 L vegetable stock or broth
- Leftover chimichurri sauce (or olive oil if you don’t have it)
- Salt & pepper to taste
- Spices:
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 can (400 ml) coconut milk
How to Make It:
- Roast to Richness:
Preheat your oven to 180°C (350°F).
Roughly chop all the vegetables and spread them on a baking tray.
Drizzle with olive oil or (like I did) slather with leftover chimichurri (like I did) for a herby punch.
Sprinkle with salt and roast for about 30 minutes, or until everything is soft and caramelized. - Blend It Beautiful:
Add the roasted veggies to a blender with the vegetable stock.
Blend until smooth and creamy. (You might need to do this in batches depending on your blender size.) - Spice & Simmer:
Pour the blended soup into a large pot on medium heat.
Stir in the spices: curry, garam masala, and turmeric. Add more salt and pepper if needed.
Let it bubble gently for about 30 seconds to bloom the spices. - Creamy Finale:
Stir in the coconut milk, let it warm through (but don’t boil), and taste for seasoning one last time.
- Serve & Glow:
Serve hot or cold with:
- A drizzle of olive oil
- A handful of pumpkin seeds
- A swirl of coconut milk
- Fresh herbs
- Or some crusty bread on the side
💚 Why You’ll Love It:
- No waste. All flavor.
- Packed with nutrients from oven-roasted goodness.
- Totally customizable based on whatever is hanging out in your fridge.
- Cozy and creamy hot, refreshing and spiced cold.
A Little Note on Food Waste (Spoiler: You’re a Hero for Making This Soup)
Did you know that roughly 1/3 of all food produced globally goes to waste? That’s about 1.3 billion tons every year. In fact, if food waste were a country, it would be the third-largest emitter of greenhouse gases after the U.S. and China. 🌍
In our homes, most of the waste comes from perfectly edible produce that’s just a bit wilted, bruised, or “not pretty enough.” But tired veggies still have so much to give—and this soup is a tasty way to honor them.
By rescuing those carrots, tomatoes, or that lonely cauliflower floret in the back of your fridge, you’re not just saving money, you’re helping the planet. One leftover soup at a time.
Sources (for the curious ones):
- Food and Agriculture Organization of the United Nations https://www.fao.org/platform-food-loss-waste/en/
- Project Drawdown: Reducing Food Waste
https://drawdown.org/solutions/reduced-food-waste - UNEP Food Waste Index Report
https://www.unep.org/resources/report/unep-food-waste-index-report-2021
🧡 Your Turn!
Got a favorite way to rescue tired veggies or a go-to leftover soup recipe of your own? I’d love to hear it! Share it in the comments or tag me (https://www.instagram.com/thurastef/)
let’s swap ideas and fight food waste together, one delicious bowl at a time.
Holistic Wellbeings 
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