Ingredients:

  • 4 cups mixed vegetable scraps (carrot tops, celery ends, cauliflower stems, wilted spinach, onion ends)
  • 1 large (150g) potato, cubed
  • 1 cup (60g) frozen peas or corn
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, smashed
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tbsp (15g) nutritional yeast
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the smashed garlic and harder vegetable scraps (such as carrot ends or celery) and sauté for 3–5 minutes until fragrant and pale gold.
  2. Pour in the vegetable broth and add the cubed potato and remaining vegetable scraps. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the potato is tender.
  3. Remove the pot from heat. Use an immersion blender directly in the pot, or transfer the mixture to a stand blender in batches. Blend on high for 60 seconds until velvety smooth.
  4. Stir in the lemon juice and nutritional yeast at the end to preserve their bright flavors.