How many times have you thrown out table scraps, or leaves or stems and cores from vegetables?
This is an easy way to use up all of those things and make yourself a delicious soup.
Place all your food scraps either in a freezer safe container or a small garbage bag that you can store in the freezer.
Vegetable peels such as carrots, potatoes, rutabaga, turnip etc.
Outer leaves and stems from cauliflower, broccoli, lettuce, cabbage, and any green vegetables such as spinach, kale
Ends and leaves, outer casings from celery, onion, garlic,
Cooked egg shells (optional)
For non-vegan or vegetarians, you can add in meat scraps and bones from beef, pork, chicken
When you have around three to four cups of vegetable scraps place scraps in 5-6 cups water.
Add any of the following spices, savoury, sage, oregano, tyme or any other spice you like.
Bring to boil turn down to simmer and cook 20-30 minutes.
This makes an excellent vegetable broth.
For a Bone broth use two to three cups of vegetable scraps plus the bones and meat scraps from an animal. Add to 6-8 cups water. Add spices. Bring to boil. Lower heat to simmer and cook for 30-40 minutes.
Drain vegetable or bone broth into a large bowl.
Vegetable broth can be stored in fridge or freezer in smaller containers ready to use with your favourite soup recipe
Bone broth - store in Fridge overnight. Remove fat from top of broth with a large spoon. Put into smaller containers ready to use as needed. Store in fridge or freezer.
Bone broth provides collagen which is needed for strong bones, teeth, muscles, and ligaments.