We’re all about reducing waste, and by owning an Ocean Bottle we know you are too! We also know that plastic pollution is only a part of the problem. Every year, as much as 40% of food produced globally is wasted, contributing to an estimated 10% of all emissions. Our friends at Oddbox are fighting food waste, one curvy cucumber at a time. They work with growers to rescue the “too odd” and “too many” – farm-fresh fruit and veg at risk of going to waste and make them available to you.  We’ve worked with Emma @ Mainly Breakfast to show you how easy it can be reduce your waste and keep warm on walks this winter. Click below to see our Carrot and Creamy Bean soup recipe 👇

Ingredients:

• 1 onion, diced
• 2 cloves of garlic, sliced
• Thumb of ginger, thinly sliced 
• 2 bay leaves
• ½ tsp ground cumin
• 450g carrots, sliced in 1cm rounds
• 1L vegetable stock
• 100g kale, woody stalks removed, leaves finely sliced
• ½ lemon
• 570g jar of white beans - such as cannellini, haricot or butter

Olive oil
Salt and pepper Recipe:

1. Heat the oil on a medium heat in a large heavy based pan. Add the onion with a pinch of salt and leave to soften for 10 minutes - stirring often, they should be soft and translucent. 
2. Add the garlic, ginger, bay and cumin. Season with black pepper, stir to combine and leave to cook for a further 2 minutes. 
3. Add in the sliced carrots and cook for 5 of minutes before adding in the stock. 
4. Then add the stock and simmer for 15 minutes, or until the carrots are soft to knifepoint.
5. Meanwhile, strip the kale of its woody stalks and finely slice the leaves. Add to a bowl, drizzle with 2tbsp olive oil, a generous pinch of salt and the juice of half a lemon. Massage this into the leaves to soften - then set aside until needed. 
6. Once the carrots are soft, blitz the soup until smooth. Add in the beans (I add in the liquid from the jar too!) and the softened kale and combine. Season to taste.
7. Ladle into your Ocean Bottle and enjoy!

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