In true ‘Money Saving Fashion’ I take books out of the library in my city and one book I took out recently (and am gutted I had to return) was River Cottage Love Your Leftovers.
There was a recipe that really intrigued me, which was Potato Peel Soup where the main ingredients is Potato Peels (no prizes for guessing that correctly).
Today my boy and I were having our traditional Sunday Pie and Veg meal, and I looked at the little pile of potato peels from our roast potatoes and decided to put them to good use.
I am going to give you the recipe for what I made, which was inspired by but varied greatly from the River Cottage recipe.
The River Cottage recipe used whole milk and solely potato peels, whereas I didn’t want my lovely carrot peelings to go to waste.
Potato and Carrot Peel Soup For One
Peels from 3 medium potatoes and 2 medium carrots (I had 80g potato peels and 40g carrot peels, also I hope I don’t have to tell you this but do scrub your potatoes/carrots well but generally the peel is safe to eat and is good for you as most of the fibre is in the peel)
2 tsp of vegetable stock powder made up with 300ml boiling water (I like my food salty, you may wish to adjust to your own tastes)
About 50g frozen onion (you can use fresh, and again adjust to your tastes)
Parsley, dried or fresh (optional and I used dried)
A lump of butter (approx 30g is what I used)
Melt the butter in a large pan and add the onion, cook on a low heat just to get some colour or if using frozen onion to just cook it a little.
Add the peelings and cook for a further 5 minutes, stirring to prevent sticking/burning.
Make up the stock, adjusting to your own personal tastes, and add to the vegetables. (300ml is not a lot of stock, it just about covers the veg, this is because I like my soups thick and strong. As I have said, adjust to your tastes)
Cook for around 10 minutes.
Add to a blender/food processor or use a hand blender to blend the soup.
It is currently waiting for me in my takeaway soup cup for my lunch tomorrow.
I am not going to work out an exact cost, but it was probably less than 50p, and true to my beliefs it meant that from my boy and my’s evening dinner the only food that went in the food bin was the tip and top of the 2 carrots.
It has a very earthy taste (maybe I didn’t clean the potatoes well enough, haha) and apparently the River Cottage version takes a bit like mushrooms (Food heaven for me, Food hell for my boy)
I am very happy about this little dish, and it only took about 15 minutes to make.