No Waste Vegetable Stock

2 carrots (washed)

1 brown onion

1 red onion

5 garlic cloves

7 celery stalks (washed)

3 small leek (top end greens, washed)

1 bunch parsley stems

1 lemon (peel)

2 tbl sp black peppercorns

Oil and salt

Start by chopping the carrots into chunky pieces, as well as cutting the red and brown onion into eights with the skin on. Just make sure the skin is clean and if not, peel off the top layer or give it a wash.

Place large pot on medium high heat with a glug of oil. Once high heat is reached add in carrot and onions and char and brown for a few minutes until you get some lovely caramelisation.

Whilst browning alliums, chop up celery, leek green ends into pieces. Once browned add in garlic cloves, celery, leek, parsley stems, leek peel and black peppercorns with enough cold water to cover everything comfortably.

Bring to a high simmer and then allow to simmer gently for 90 minutes - 2 hours, salting as you go, making sure you add enough salt to taste. Once cooked remove from heat and strain a few times until clear of any ingredients.

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Leek & Sweet Potato Soup

*I have used the the same leek, lemon and parsley from the no waste vegetable stock above

1 brown onion (diced)

3 small leek (washed and thinly sliced)

3 garlic cloves (rough diced)

1 tbl sp gr cumin

1 tbl sp paprika

1 tbl sp sumac

1/2 tbl sp chilli flakes

5 sweet potato (peeled and cubed)

2 ltr vegetable stock (I used the above no waste vegetable stock)

1/2 lemon (juice)

Olive oil and salt

Garnish: Croutons, Greek yoghurt (mixed with a squeeze of lemon juice and salt) and chopped parsley leaves.

Place large pot on medium high heat with a glug of oil. Add in onion and leek and sweat down for five minutes with a pinch of salt. Add in garlic and spices with a bit of oil and cook through for a minute to activate spices. Add in the sweet potato and mix through. Pour over all the vegetable stock and enough water to cover everything by a thumb. At this point I also added in the pieces of carrot from the no waste veg stock so they didn’t go to waste.

Season with salt and allow to simmer away for 20-30 minutes, or until a fork can pierce the sweet potato with ease. Take off heat, add lemon juice and blitz until smooth, adding dashes of extra stock or water until its smooth and not too thick. Season with salt to taste before serving with greek yogurt, croutons and parsley.