Great idea to reduce your fresh produce waste with a great m

So I try to eat lots of vegetables. I like raw veggie sticks (carrots, celery, asparagus, squash, zucchini, califlower, red pepper, or anything else I come up with) with almond butter for my lunches a lot of the time. I cook some kind of veggie for dinners, and I like a salad here and there. So when I go the grocery store I stock up on tons of different veggies for variety in the house. But then what happens when you get all that fresh food in the house? Does it end up going bad? Not in my house! lol When things start to look like they are getting a little limp, I make soup. I usually have plenty of veggies to make usually about 15 cups of soup. I cut everything up and throw it in a pot. It is different every time. Stuff that falls apart when overcooked like califlower or brocolli is fine too cause it just thickens the broth. Some of my favorite ingredients are asparagus cut into 1/2 inch pieces, onions, and mushrooms. I always save my stems from leafy greens like bok choy, kale, what have you... and throw that in the soup too. 8 cups of water with real chicken base (better than bouillon) and add different spices. This time I did 1 tsp tumeric, 1 tsp curry powder, 1 tsp 5 spice, and 1 tsp cayenne pepper. I weigh everything before I throw it in so I can calculate the pot, and then when its done I measure how many cups it makes and figure out the calories for each cup. The batch I made yesterday turned out the best that I've made so far! I love it... and its only 40 calories per cup!!!! I had 2 cups for an 80 calorie lunch and was stuffed when I was done. I had 900 calories left for dinner, only ate 630 of them, so I'm trying to figure out what I can have for desert. Super low calorie, extremely nutritious, very filling, and you reduce your fresh produce waste. How can you go wrong?