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


  • 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


  1.  Heat the oil in a saucepan and fry the onion until soft but not colored. 
  2. Add in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft.
  3. Season with sea salt and a pinch of freshly ground black pepper.
  4. Remove the bay leaves and drain off but reserve the liquid. 
  5. 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.
  6. Serve in bowls, scattered with fresh parsley leaves.
  7. Top with the home made croutons or the parsnip peel crisps.