A ZERO WASTE SOUP RECIPE FOR FALL

Fall is the perfect time to enjoy a warm, hearty soup. Soups are fantastic because you can freeze some for a future meal for your busy family, you can add anything in your refrigerator or pantry that is looking a little sad but still tastes fine, and most ingredients you can find plastic-free.

Here’s a recipe for a favorite fall soup, substitute in anything in your fridge that “must go”!

Yields 6-8 servings :

– 2 tablespoons olive oil (available in bulk at Tare Market)
– 2 cups squash or pumpkin
– 2 cups chopped carrot
– 2 cups chopped potatoes
– 1 cup green lentils (available in the Tare Market bulk aisle)
– 1 cup wild rice blend (available in the Tare Market bulk aisle)
– 1 medium chopped onion
– 3 cloves garlic
– 6-8 cups vegetable or chicken broth
– 2 teaspoons mixed Italian herbs (available in the Tare Market spice aisle)
– 1 tablespoon cumin (available in the Tare Market spice aisle)
– 2 cups chopped greens, like kale

To cook in the crockpot – place all ingredients, except for the greens, in a crockpot on high for 5-6 hours or on low for 7-8 hours. Add the greens and re-cover with 30 minutes left to go.

To cook on the stovetop – sauté carrots, onion, and garlic in olive oil until onions are soft. Add in the remaining ingredients, except for the greens, and bring to a boil. Reduce to simmer for 30 minutes and add the greens with 5 minutes left to go.

Serve with plastic-free bread and enjoy!