I don’t generally peel my veg. I’m too lazy for one thing. And now that I am trying to buy organic (for at least the ‘Dirty Dozen’), it seems pretty wasteful to get rid of that much veg (have you seen how much peel mounts up?), especially when we are always being told that the majority of the nutrients are just beneath the skin.
But for some recipes – sweet potato brownies or the-in-laws-are-coming-round-for-dinner-mash – peeling is necessary. So for times like these, I have developed some guidelines for you to create a tasty soup instead.
INGREDIENTS
- Leftover root vegetable peelings (I used sweet potato)
- 1 tin of coconut milk
- 1 onion
- 1 Tablespoon of oil (I use olive or coconut)
- Stock (or water)
- Additional flavourings of choice (fresh or dried herbs and spices, honey, miso, maple, salt and pepper)
METHOD
- Chop the onion and saute in a medium-low heat until translucent (about 5 minutes).
- Add the peelings and cook until they are starting to sizzle.
- Pour in the coconut milk and then enough stock to just cover the peelings.
- Bring to the boil, and then simmer for 15-20 minutes.
- Pour the mixture into a blender (or use a stick blender) and blend until smooth.
- Pour back in the pan and add flavourings to taste.
- Heat gently and serve.
