Cauliflower and potato skin soup: a yummy zero waste lunch

Ever wondered what to do with potato skins? You should, as they are a perfect ingredient for a steaming bowl of soup-great for winter months!



  1. Hit the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the cauliflower, potato skins, and thyme leaves and stir to combine. 
  2. Continue to cook, stirring for one or two minutes. 
  3. Put the stock over the vegetables, cover, and bring to the boil. 
  4. Lower the heat and leave the stock to simmer for 10-15 minutes, or until the scraps have softened.
  5. Season well. Remove from the heat and leave to cool slightly. Add the cream and use a handheld blender to blitz to your desired consistency.
  6. Add water if the soup needs thinning out. Drizzle with cream and extra olive oil to serve.


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Peter O Brien

Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info

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