5 soup recipes to inspire your eco-friendly kitchen

In today’s fast-paced world, convenience often comes at the expense of our planet’s wellbeing. But what if we told you that you can enjoy nutritious and speedy soups while also reducing your environmental impact? Welcome to the world of eco-friendly processors and blenders!

Food waste has become an alarming issue worldwide, and the UK is no exception. According to recent studies, the cost of food waste in the UK alone amounts to a staggering £19 billion per year. This figure not only highlights economic loss but also the environmental consequences of our wasteful habits.

Fortunately, making homemade soups using leftover ingredients can significantly contribute to reducing food waste in your home! While store-bought soups may seem like a convenient option, they often come with hidden costs. Beyond their price, pre-packaged soups often generate excessive plastic waste.

And because you’re using all of your leftovers from the rest of your weekly shop, it’s essentially free; you won’t need to buy much extra (if at all) to make more meals.

By investing in an energy-efficient processor or blender, you can take control of your kitchen, eliminate unnecessary packaging and contribute to a greener future. In this article, you’ll find five delicious recipes to tantalise the tastebuds – whether you’re a seasoned pro or new to cooking.

Leftover vegetable medley soup

The fridge usually has at least a couple of different types of vegetables left over from the week. The great thing about soup is that you can use anything you have! Not got enough potatoes to make mash or there’s one lonely carrot in the drawer? Pop it all in a soup. There are no set ingredients for this recipe, simply mix and match depending on what you have left over.

However, we have some tips to upgrade your soup skills – no matter what veg you’re using.

  • Start with a good aromatic base to tantalise those senses; the likes of fennel, garlic, lemongrass, chillies and ginger.
  • Using stock or broth is the ideal cooking liquid but water is fine too.
  • Fresh or dried herbs work wonders.

In general, the cooking method goes like this:

  • In a large saucepan, heat two tablespoons of oil over a medium heat.
  • If you’re using an onion, begin with that and cook until soft. Add the garlic and root vegetables such as carrots.
  • Add all of the rest of your chopped vegetables, spices and stock.
  • Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook through with the lid on – roughly 20-30 minutes.
  • Carefully blend the soup – making it as creamy or chunky as you’d like.


Spiced carrot and lentil soup

This scrumptious soup has a spicy kick, packed full of nutrients like iron. It can be frozen for the week for speedy meals during a busy working week. And it only takes 5 simple steps!

  • In a large saucepan, dry-fry 2 tsp of cumin seeds with a pinch of chilli flakes for roughly 1 minute.
  • Set aside half of the seeds. Add olive oil, coarsely grated carrots, split red lentils, vegetable stock and milk to the pan and bring to a boil. If you want to go dairy free, use reduced-fat coconut milk instead of regular milk.
  • Simmer for 15 minutes until the lentil has expanded and softened.
  • Whizz the soup with a food processor until smooth (or leave it chunky).
  • Season to your preference and finish with a dollop of yoghurt. We like to serve it with warmed naan bread and fresh coriander.

Find the full list of ingredients here.


Nourishing pumpkin wild rice soup

Perfect for those cooler days, this comfort food recipe will warm you up from the inside out. Ditch the myth that comfort food has to be unhealthy, this is packed full of nourishing and flavoursome veggies.

Find the list of ingredients here.

  • Begin with the rice – rinse it and place it in a jar covered in water to soak.
  • Heat the olive oil on medium heat, followed by sautéing the onion and carrots for a few minutes. Add the celery and sauté for another 2 minutes. Then add the garlic and stir until it emits fragrance.
  • Add the pumpkin puree and 1 litre of vegetable broth. Drain and add the wild rice to the pot with the sprigs of thyme and bay leaf. Stir it and bring the liquid to a boil, then reduce the heat to a simmer and cover the pan.
  • Let the soup simmer for 30 minutes. Remove the lid and carefully take out the thyme and bay leaf. Stir in the remaining broth with salt, pepper, thyme, beans, milk and squash. Cover the pot and simmer for a further 20 minutes, or until the rice is soft. If you want it smoother, use one of our trusty food processors. 

And to make sure you use all of the pumpkin, we love to add roasted pumpkin seeds on top.


The best creamy tomato soup for children 

I have fond memories of dipping crusty bread into homemade classic tomato soup, especially when you’re not feeling 100%. This tomato soup for children recipe is super easy and only takes 30 minutes, which is great for busy parents. The 8 ingredient recipe can be halved or doubled and frozen for even speedier family meals.

  • Heat the olive oil in a large pan, then add the onion and garlic. Cook over medium heat until the onion has softened (roughly 5 minutes). Stir in the tomato puree, chopped tomatoes and basil leaves, and bring to the boil.
  • Lower the heat and simmer for 15 minutes until thick. If you prefer a smooth soup, whizz the mixture up to create a smooth sauce. At this point, you can cool it and pop it in the freezer for up to 1 month.
  • To finish, add the baking soda (this will stop the milk from curdling) and 1 tbsp of milk into a separate bowl and mix until there are no lumps. Then tip this mixture into the tomato sauce and pour in the remaining milk. Bring to a boil and gently simmer for about 5 minutes – then it’s ready to serve!

Read the full recipe here.


Vegan lemon lentil soup 

Get all of your nutrients in one pot with this tasty and zesty vegan soup. It looks and feels like a bowl of sunshine – guaranteed to make your body happy. Although it’s completely dairy-free and vegan, it’s super rich and creamy. And better yet, you probably have all of the ingredients just sitting in your kitchen cupboards.

  • Heat the olive oil in a large pot over medium heat, then add the onion, garlic and carrot with a pinch of salt and pepper. This will take around 7 minutes, stirring often until softened.
  • Add the tomato paste, cumin, coriander, paprika and turmeric for another 30 seconds, continually stirring. If you like spice, you can add some chilli flakes or cayenne pepper here.
  • Add the lentils, broth and another pinch of salt and pepper to season. Bring the soup to the boil and reduce the heat. Simmer lightly for 15-20 minutes until the lentils are tender (if you’re using green or brown lentils, this will take a bit longer so follow the instructions on the packet).
  • Transfer half of the soup into a blender and puree. Then return it to the main cooking pot.
  • Stir in the lemon zest and lemon juice and garnish with coriander to finish. If you don’t like coriander, you could mix fresh spinach into the mix.

Discover the full recipe and ingredients here.


At SaveMoneyCutCarbon, we understand the importance of sustainable living and the role that eco-friendly kitchen appliances play in achieving that goal. Explore our new range of energy-efficient food processors and blenders, specifically designed to minimise energy consumption.

By choosing these eco-conscious options, you’re contributing to a greener future while enjoying the pleasures of home-cooked soups. Together, we can make a significant difference, one bowl of soup at a time!


Leave a Reply

Your email address will not be published. Required fields are marked *



Sign up to receive tips on reducing your energy & water bills, new product news & more.