Happy Star Wars Day!
To celebrate, throughout the month of May we’ll be using all our food-loving force to transport you to a galaxy called “food waste avoidance”; where we will inspire you to ride (Han) solo and create your own waste-free sauces, preserves and stocks for your favourite winter meals, as well as learn how to get the last squeeze out of your condiment jar or bottles.
To make way for your saucy creations, we’ll also be sharing tips from Hello Fresh on how to organise your fridge with convenience in mind and take stock (pun intended!) of what you already have. Some of our favourite food waste warriors, Cornersmith and The Wholesome Collective will provide easy recipes to use up tired produce (see the delicious Cream of Potato, Veg and Butter Bean Soup recipe below).
There is a lot to celebrate in May! Put International Compost Awareness Week, Mother’s Day and Australia’s Biggest Morning Tea in your diary because we will show you how you can take part whilst helping to reduce food waste. As always, we look forward to hearing from you and seeing your favourite hacks, so please continue to share these with us in the comments sections of our Facebook and Instagram platforms, or direct message us.
Oh, and one last thing…! I couldn’t finish a blog on sauce without settling Australia’s favourite debate – whether sauce goes in the fridge or cupboard – so I’ve left it to our LFHW UK comrades, who despite the cold, still suggest the fridge as the best place for your sauces. Check out their A-Z storage guide here.
#MayTheSauce be with you!
Abbey
LFHW Team
Cream of Potato, Veg and Butter Bean Soup recipe
With winter just around the corner, our partner The Wholesome Collective has the perfect seasonal recipe that uses simple staples to help you make the most of the produce in your crisper.
Ingredients
🥔 1 tablespoon extra-virgin olive oil
🥔 1 leek
🥔 2 potatoes, peeled and chopped
🥔 2 medium carrots, peeled and chopped
🥔 3 sticks celery, trimmed and chopped
🥔 1 parsnip, peeled and chopped
🥔 2 zucchinis, trimmed and chopped
🥔 4 button mushrooms, chopped
🥔 1 litre vegetable stock
🥔 1 bay leaf
🥔 ½ cup barley (or can of butter or cannellini beans)
🥔 Small bunch parsley, chopped
🥔 300ml cream
🥔 Salt and pepper
Instructions
1. In a large stock pot, heat oil over medium heat, add leek and cook until tender. Add all vegetables and stir, cook until slightly golden. Add stock and bay leaf, cover and bring to the boil.
2. Remove lid, add barley, stir. Reduce heat to simmer. Cook for 20- 30 minutes until barley is tender. Add parsley. Season to taste.
3. Using a stick blender or blender, blend soup until smooth. Return soup to heat and add cream. Serve soup with crusty bread or herb scones.
4. Wait for leftovers to cool and store in the freezer.