Zero Waste in Winter

Soups and stew season is my favourite and also the easiest time of year to minimise food waste!

Pretty much any combination of


Dried peas, beans or lentils

Mixed spices and seasonings

Plus tid bits of bones, leftover meat and dried grains

will make the most delicious soup for tonight and enough for lunches through the week.

And since you are able to take your own lunches to work in either a reusable container or food flask like the ones we sell at the store then your health will surely be at its best to ward off cold and flu season too!


A couple of recipes that we love right now from ….

Greek Rosemary and Lentil Soup

Recipe by: Diana Moutsopoulos



watch_red.gif Ready in 1 hour 20 minutes
Picture by: Diana Moutsopoulos
This is a healthy Greek soup called ‘fakes’ which is normally served drizzled with olive oil and a bit of red wine vinegar, which lifts the lentils a bit.


  • 1 1/4 cups brown lentils
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 brown onion, chopped finely
  • 1 large carrot, chopped
  • 1 litre water
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • extra-virgin olive oil, for drizzling
  • red wine vinegar, to taste

Preparation method

Prep: 20 minutes |Cook: 1 hour

1. Place lentils in a large saucepan, cover with water and bring to the boil over medium-high heat. Simmer for 10 minutes and then drain.
2. Heat the oil in a large saucepan over medium heat. Add garlic, onion and carrot and cook, stirring, about 5 minutes or until the onion is soft. Add the lentils, water, oregano, rosemary and bay leaves. Bring to the boil, reduce heat and s simmer, covered, for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer for 30-40 minutes or until the lentils have softened, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.


Vegetable and Split Pea Soup

Recipe by: DOGLOVER


watch_red.gif Ready in 2 hours 50 minutes
Picture by: kaitlin7
A great winter soup. Carrot, onion and celery is combined with two types of split peas, yellow and green, in this easy to make recipe.


  • 1- 2 tablespoons olive oil
  • 2 cups (3 – 4 medium onions), diced
  • 2 cups (6 – 8 medium carrots), diced
  • 2 cups (2 large stalks celery), diced
  • 2 cloves garlic, crushed
  • 1 cup (185g) yellow split peas
  • 1 cup (185g) green split peas
  • 8 cups chicken stock
  • 1 bay leaf
  • salt and freshly ground black pepper, to taste

Preparation method

Prep: 20 minutes |Cook: 2 hours 30 minutes

1. In a large stockpot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, stock and bay leaf. Season to taste, cover and bring to a boil. Reduce heat and simmer 2 1/2 hours, stirring frequently.
2. Purée warm soup with a blender or food processor. Return to pot, heat through and serve.

Make this soup vegan by using vegetable stock.