Bottome drawer Veggie Soup

Reduce your food waste by working with a plan. 

Winter is the perfect time to address food waste. 

Soup, Sustainability & Second Helpings: A Guide to Reducing Food Waste Through Home Cooking 

The big problem with wasted food in South Africa 

Food waste in South Africa is a massive, heartbreaking contradiction. According to the CSIR (Council for Scientific and Industrial Research), South Africa wastes approximately 10 million tonnes of food per year-about a third of all the food produced annually. This waste happens across the supply chain, but household waste remains a major contributor. 

Taking the food off their plates 

Now here’s the kicker: over 13 million South Africans are food insecure, meaning they regularly go hungry or don’t have access to nutritious food. The cost? The CSIR estimates food waste costs our economy roughly R61.5 billion per year, while households throw away thousands of rands in edible food simply because it’s “ugly”, leftover, or forgotten in the fridge. 

Why food waste hurts more than your wallet 

Wasting food isn’t just a money issue – it’s an environmental one too. Every bit of wasted food represents wasted resources: water, land, energy, and labour. When food ends up in landfills, it decomposes and releases methane, a greenhouse gas significantly more potent than carbon dioxide. So, tossing out that wilted spinach or half a butternut isn’t harmless – it’s actually part of a bigger problem. 

The fix? Enter: The creative cook 

Being a creative cook is one of the easiest, most empowering ways to reduce food waste. You don’t need to be a chef—just someone willing to look at their fridge and pantry with imagination. Veggies a bit soft? Blend them. Leftover roast? Soup it. Scraps? Compost them. One of the best tools for waste-free home cooking? Soup. 

The beauty of homemade vegetable soup 

Homemade soup is the superhero of the sustainable kitchen. Why?  

• It uses up leftovers and “ugly” produce 

• It freezes well for future meals 

• It’s nutrient-rich and hydrating 

• It’s cheap to make—a great budget-stretcher 

• It’s endlessly customizable to what you have on hand 

• It’s soothing, satisfying, and makes the house smell like love 

Pantry Staples That Make Soup Sing 

Keep these on hand to turn almost any collection of veg into something delicious: 

• Onions & garlic – flavour base 

• Dried lentils, split peas, or soup mix – texture, protein, thickness 

• Tinned beans – instant bulk and fibre 

• Tinned tomatoes or fresh – adds depth and acidity 

• Liquid stock or bouillon cubes – umami magic 

• Dried herbs (thyme, oregano, bay leaf) – instant aroma 

• Salt, black pepper, paprika or curry powder – warmth and character 

• Oil or butter – for sautéing and richness 

 Zero-Waste Vegetable Soup (Makes ~3 Litres) 

Ingredients: (The What) 

• 2 tbsp olive oil or butter 
• 2 onions, chopped 
• 2 leeks, sliced (white and light green parts) 
• 3 carrots, chopped 
• 2 celery sticks, chopped 
• 2 medium potatoes, diced 
• 1 cup cubed sweet potato or butternut 
• 3 ripe tomatoes, chopped 
• 2 cloves garlic, crushed 
• 1 cup dried soup mix (split peas, lentils, wheat) 
• 1 tin red kidney beans, drained 
• 2 handfuls chopped spinach or kale 
• 1.5 litres vegetable stock (or more, depending on thickness) 
• Salt, pepper, dried herbs to taste 

Method: (The How) 

1. Heat oil in a large pot. Sauté onions, leeks, garlic, celery, and carrots until soft. 
2. Add potatoes, sweet potato, tomatoes, and soup mix. Stir to coat in the flavour. 
3. Pour in stock. Bring to a boil, then reduce heat and simmer for 45–60 minutes until legumes are tender. 
4. Add kidney beans and greens. Simmer another 10 minutes. Season well.  
5. Blend partially if desired for a smoother texture, or leave chunky. 

Top Tip: Serve hot with toast or freeze in portions. 

Heartier Variation: Meaty Winter Veg Soup 

Use the same ingredients above, plus: 

 400g beef stewing meat, cubed 

1 extra cup stock 

Adjusted Method: 

1. Brown the beef in the pot first with a little oil. Remove and set aside. 
2. In the same pot, proceed with sautéing veggies as above. 
3. Return beef to the pot with the stock and legumes. Simmer gently for 1.5–2 hours until meat is tender. 
4. Add beans and greens in the final 10 minutes. 
5. Adjust seasoning and thickness. Serve with crusty bread. 

This version is perfect for a Sunday meal or when your fridge needs a cleanout and your soul needs something hearty. 

Get the Kids Involved! 

Older children (8+) can be wonderful helpers in the kitchen—and soup is a great place to start. 

Jobs they can do: 

• Rinse lentils and beans 
• Scrub or peel veggies 
• Stir the pot 
• Pick herbs 
• Set the table 
• Portion soup for freezing 

Why it matters: 

Cooking with your kids teaches them about food, nutrition, waste, and responsibility. It fosters independence, confidence, and life skills—plus, they’re more likely to eat what they helped make! It also creates quality time and conversation away from screens. When they grow up, they may not remember the exact recipe—but they’ll remember the warmth, the smell of soup on the stove, and the time spent with you. 

A final ladleful of wisdom 

Soup may not seem like much in a world obsessed with gourmet dining and fast food, but it’s proof that with love and leftovers, we can create something meaningful. So when your fridge is full of odd ends, or your budget is tight, or your heart is heavy—make soup. Share it. Freeze it. Teach it. And remember: food doesn’t need to be perfect to be powerful. 

 Waste not. Stir often. And always save room for seconds.