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 Kali's stalks & stems green soup This recipe comes from Kali of Flaming Flamingo supperclub, which combines plant-based food with yoga. I often find that I have broccoli stalks and general vegetable off cuts that I don’t want to eat all of but don’t want to throw away. You can use food headed for the bin such as kale offcuts, broccoli, cauliflowers, even leftover cooked greens to make this attractive and flavour packed bowl of soup. Whiz them all up in a blender and with a little tweak, you have a gorgeous soup! Here I also used the stalks of fresh coriander that hold so much flavour but are often thrown out. This delicious soup feels rich and decadent despite its obvious bright green health appeal. The olive oil and nutritional yeast make the soup a bit more creamy and rich and the croutons or garlic breadcrumbs elevate the soup, adding texture and some flair. Stale or old bread makes great breadcrumbs and croutons, here I fried some with garlic and baked with oil. Ingredients (makes 2 large bowls) For the soup 350g broccoli stalks, cauliflower leaves, kale stems 1 shallot, sliced 3 cloves garlic, sliced 25g coriander stalks 600ml filtered water Juice ½ lemon 50g spinach 100ml olive oil 2 tablespoon nutritional yeast – optional A big pinch salt, and pepper to taste For the breadcrumbs 1 tbsp olive oil 2 clove garlic, grated 75g breadcrumbs/old bread Method For the soup Heat a medium pan over medium heat, add a tablespoon of oil, add your shallots, cook for a minute, add the garlic, cook for another minute. Add the vegetables except for the spinach, only just cover with water, you can always add more when blending if needed. If you’re using leftover cooked vegetables just add them at the blending stage. Cook on a gentle simmer for about 5 minutes until the vegetables are tender. I cook them so they still have a beautiful bright green colour and retain a little bite. If you have a good blender you’ll still get a nice smooth soup. Once ready transfer to your blender along with the rest of your ingredients and a good pinch of salt and pepper. Blend on high speed (although starting at a low speed or you’ll have soup on your walls!), for a minute until smooth creamy and delicious. Serve topped with your breadcrumbs or croutons, a drizzle of oil and a sprinkle of pepper or chilli flakes. For the breadcrumbs Blitz bread in a food processor for a minute or so until you have breadcrumbs. Heat a large fry pan, add the oil then your breadcrumbs and garlic. Cook on a medium heat for about 5 minutes, stirring and keeping an eye on them so the garlic doesn’t burn. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.