In America, we waste more than 1/3 of our food each year – more than 70 billion pounds. The average family throws away 16 percent of the food it buys – worth about $640 per year, according to the Bureau of Labor Statistics. What should we do about it? Buy less, use more. Enter Leftover Thursday. I’ll share different ways I use what’s in my frig so it isn’t wasted. Our dollars will stretch further and – hopefully – I will share some ideas to help you use up every single piece of food you can.
I am so glad it is soup season! Soup is the most glorious way to use up veggies languishing in the refrigerator.
Today, we are seriously short on groceries – and we are a few days away from pay day. That hurts – and the stress makes it a little difficult to be creative.
Luckily, my taste buds (and memory) kicked in. We still have several packages of carrots around, as well as red and sweet potatoes. I decided a creamy soup was in order.
The sweet potatoes added a hint of sweetness and robust flavor to what would otherwise be a bland dish with just white potatoes and little seasoning. The sweet potatoes pull together all the flavors and give them added punch. (Trust me, white potato soup can be incredibly bland unless you season it a LOT.)
A few drops of Young Living Oregano Vitality chemical-free culinary essential oil added some amazing flavor. (You can buy some when you set up an account using this link: https://yl.pe/5845.) I love Young Living’s culinary line because my body is safe from chemicals that bleed into our food – whether they are meant to or not. (Search for “Dangers of dicamba” and “dangers of glyphosate.”)
Today’s recipe was mouthwatering – and I used ingredients already on hand. Potato soups are incredibly affordable and, with the right spices, they can be dynamite.
This recipe can make four large or six smaller servings. It is very filling, so prefer a smaller serving. (A large serving of this potato carrot soup will likely help me nap.)
- 2 large sweet potatoes, peeled
- 3 medium to large red potatoes, peeled if you prefer
- 32 ounces of gluten-free vegetable broth
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 apple, peeled and diced
- 1 green onion, diced
- 8 ounces (half a small bag) of baby carrots, sliced thin
- 2 drops Young Living Oregano Vitality
- 2 sprigs of fresh rosemary, or one drop of Young Living Rosemary vitality
- 1 tablespoon coconut cream
- Heat olive oil in a soup pan.
- Add onion and carrots to the heated oil and cook until carrots just start to soften.
- Add the diced apple, pepper, salt and rosemary sprigs.
- Stir to combine.
- Add diced potatoes.
- Cover with the box of vegetable broth.
- Add more olive oil - about 2 tablespoons - and 2 drops of Oregano Vitality. If you are using Rosemary Vitality, instead of fresh rosemary, add that here as well.
- Cover and simmer until potatoes are cooked through.
- For a creamy soup, pour entire mixture into a blender and blend until smooth.
- I prefer a chunky mixture, so I put 3/4 of the soup into the blend and blend on high until smooth.
- Add the smooth soup to the pan, along with the tablespoon of coconut cream, and heat through.
- Serve with crackers.