Don’t waste the peels! Remember that you can use vegetable peels to make crisps! Spread the peels out in a single layer on a baking sheet, sprinkle with oil and salt. Cook in the oven at 200 ºC for 15 minutes until crisp and golden!
Zero waste Creamy Parsnip Soup
Ingredients:
- 1 tbsp Rapeseed oil
- 1 onion, finely chopped
- 700 g parsnips, cut into chunks, I would normally wash these and leave the skin on to prevent waste
- 400 ml milk (out of a carton not plastic J)
- 400 ml vegetable stock
- 3 bay leaves
Method:
- Heat the oil in a saucepan and fry the onion until soft but not colored.
- Add in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft.
- Season with sea salt and a pinch of freshly ground black pepper.
- Remove the bay leaves and drain off but reserve the liquid.
- Blend the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency that is not too thick.
- Serve in bowls, scattered with fresh parsley leaves.
- Top with the home made croutons or the parsnip peel crisps.
