Save all the scraps whenever you are cooking! Did you know that there’s a lot of nutritional value and flavor in all those bits you usually don't use? Avoid wasting food and embrace eating root-to-leaf by saving all your scraps in a bag in the freezer.
Here are some bits you can save:
Tough asparagus ends
Corn cobs
Green bean tips
Mushroom stems
Carrot peels, tops, stems, and leaves
Chard and kale stalks
Herb stems
Celery bita
Garlic ends
Leek greens
Pea pods
Onion skins are great for adding to the golden caramel coloring of the broth.
When you have about 6 cups of scraps, make a nutritious soup stock. Fill up a large stockpot with 10-12 cups of water. Add all the frozen scraps and bring to a boil. Skim off the bubbles and froth that rise to the surface. Add 1 tablespoon of apple cider vinegar and 2 teaspoons of salt. Cover and turn the heat down and simmer for 1.5 hours.
Strain the stock into a large bowl and discard any solids to your compost bin. Store the soup in airtight glass jars in the refrigerator for up to 5 days, or transfer the stock into mason jars, leaving an inch of airspace in each jar to allow for expansion. Freeze for up to 3 months.
You can enjoy this broth as is (I like mine plain, with a spoonful of rice and s few fresh veggies), or you can use it instead of water to add more flavor and nutrients to any soup, or congee (rice porridge).
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