Don’t Toss Those Stalks! Delicious Ways to Waste Less in the Kitchen
If you’re anything like me, you love getting creative in the kitchen—but let’s be honest, it’s all too easy to let good food go to waste. How many times have we binned broccoli stalks, carrot peelings or herb stems without a second thought?
Well, not anymore!
As a Thermomix® expert and passionate food lover, I’ve discovered that what we often throw away can actually be the secret to some of the tastiest—and most nourishing—dishes around. With the right techniques (and a little help from your Thermomix®!), those odds and ends can become the heroes of your next meal.
Why Waste Less?
Reducing food waste isn’t just good for the environment—it’s good for your wallet and your tastebuds too. Vegetable trimmings are packed with flavour, nutrients and texture. Instead of tossing them out, you can blend them into soups, stocks, sauces or even dips.
Think about:
Broccoli and cauliflower stalks – Perfect for soups, fritters or a creamy mash.
Carrot tops and herb stems – Blitz into vibrant pestos or salsas.
Potato and veg peelings – Roast them into crispy snacks or use in homemade broth.
And the Thermomix® makes it easy. With its powerful blending, chopping and cooking functions, there’s no excuse not to get every bit of goodness from your produce.
One of My Favourite Waste-Not Recipes
Looking for a delicious way to use up leftover veg and trimmings? I absolutely love this Asparagus Stem Soup recipe from Cookidoo. It’s comforting, quick, and a brilliant way to turn scraps into something truly satisfying.
👉 Click here to try the recipe!
It’s a great starting point if you're new to cooking with scraps—and a reminder that with a little creativity, the bits we usually discard can become a delightful dish in their own right.
Let’s Get Cooking—Together!
Join me and the Foodie Friends community in rethinking what goes in the bin. Have a go at the soup, share your own scrap-saving tips, and let’s celebrate food in its full, wonderful form—from root to stem.