FoodMaking food go further Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year. You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money. 3 things you can do today Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag. Go a bit further - run your own campaign. Home Do something Top tips Recipes Blog Ideas bank Collaborate Food Daphne's lentil & coconut veggie soup This recipe comes from Daphne, a nutritionist from France now working in London to raise awareness about healthy diets and sustainable food systems. This versatile soup recipe is my adaptation of a Caribbean split pea soup. The lentils are first cooked in coconut milk to form the base of the soup before adding the vegetables. Don’t hesitate to use any vegetables that have been hanging around in your fridge for a while! You can also add the stalks and leaves of broccoli or cauliflower, the green part of a leek, the leaves of beetroot... Be creative! Use about 1 kilogramme of vegetables for 2 litres of water. The result is a nutritious and flavourful soup in which the split lentils are a source of protein and fibre while the roots vegetables provide the starch. The perfect dish for a winter one-pot dinner! Ingredients (serves 6) 250 grams of red split lentils, soaked for at least half an hour 1 can of coconut milk (or 500 millilitres of vegetable stock) 2 potatoes, chopped 3 carrots, chopped 1 piece of pumpkin, chopped 1 onion, chopped 2 celery ribs, chopped 2 cloves of garlic, chopped 1 tablespoon of curry powder Parsley A pinch of salt Optional: turmeric, chilli, thyme... Method Drain and rinse the lentils and place them in a large pot with 2 litres of water and the coconut milk. When the water comes to a boil, reduce to simmer and let cook till lentils are tender (10-15 minutes). Puree the lentils with a hand blender (or a whisk) and add all the remaining ingredients. Make sure you have enough liquid in the pot to cover everything. Bring to the boil and reduce to a gentle simmer until all the vegetables are cooked (20-30 minutes). Serving suggestion: with croutons made from stale bread. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.