Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/veggie-food-scrap-soup/

Bowl of blended vegetable soup topped with chickpeas and fresh parsley.

Veggie Food Scrap Soup

Diet Type Meal Type

By Dani Renouf, RD, MSc, CDE

Veggie Food Scrap Soup

This recipe helps reduce food scraps with wholesome vegetables and nourishing ingredients.

Ingredients

1/4 cup
parsley
1/4 cup
carrot
1/2 cup
onion
1.5 cups
celery
1.5 cups
cabbage
1 cup
carrot
1 cup
broccoli
1 cup
mushroom
1 cup
spinach
8 cups
water
1 tsp
turmeric
1 tsp
cumin
1 tsp
garlic powder
1 tsp
smoked paprika
1 tsp
coriander
1 tsp
ginger
1 pinch
black pepper to taste
1 can
rinsed + drained chickpeas

Directions

Food safety tips:

  • Wash your hands with soap and warm water for at least 20 seconds.   
  • Clean all countertops and equipment used for food preparation.   
  • Gently rinse all produce under cool running water. 

Preparation:

  • Add the vegetables and water in a pot. Bring to boil, and let simmer until all vegetables are soft.
  • Let the soup cool and purée using a hand-held or standing blender. Never blend-boiling hot liquid.
  • Add your spices and blend some more.
  • Move the soup into a bowl and top with the chickpeas.
  • Optional: garnish with fresh parsley.

* Please note that the nutritional analysis will be different if you use different quantities of food scraps.

Nutrient Analysis

The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.