7/8 Waste not want not Soup. Bones and connective tissue contain collagen, a protein that's known to help reduce inflammation, protect the joints, is fabulous for skin, hair and nails and aids sleep. Bones and connective tissue contain collagen, a protein that's known to help reduce inflammation, protect the joints, is fabulous for skin, hair and nails and aids sleep. Bones and connective tissue contain collagen, a protein that's known to help reduce inflammation, protect the joints, is fabulous for skin, hair.
I'm happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers.
This soup uses "uncooked leftovers", i.e. veg that weren't needed for Christmas dinner.
It's a creamy, smooth soup, the consistency of which can.
You can have 7/8 Waste not want not Soup using 14 ingredients and 5 steps. Here is how you achieve that.
Ingredients of 7/8 Waste not want not Soup
- Prepare of For the stock.
- It's of carcass of a chicken broken into pieces or a few beef bones.
- Prepare 2 handfuls of leftover vegetables such as carrots, celery, onion.
- It's 1 of bayleaf.
- It's 6 of peppercorns.
- Prepare sprig of thyme.
- It's splash of vinegar.
- It's to taste of salt.
- Prepare of water.
- Prepare of For the soup.
- It's handful of leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms.
- It's 1 tbsp of fat from the top of the stock.
- You need 1 pint (1/2 litre) of stock.
- You need to taste of salt and pepper.
Don't throw those vegetable scraps away. You can slow-simmer them for a flavourful vegetable broth, or you can turn them into a hearty soup that's very easy on the budget. / Veg Soup - Waste not want not. This used to scare me for some reason, although watching the other half make. Waste not, want not - recipes.
7/8 Waste not want not Soup instructions
- To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot..
- Wash (no need to peel) the vegetables, chop and add to the pan. Add the bayleaf, peppercorns, thyme, a little salt and a splash of vinegar (the vinegar helps release the nutrients from the marrow)..
- Add enough water to cover. Bring to a simmer, cover and cook gently for at least an hour, preferably two or more or until the liquid takes on colour and is reduced by at least half. Strain, pushing the vegetables and bones against the sieve to extract maximum flavour. Set aside. It can be stored in the fridge for a few days..
- To make the soup. Slice the vegetables thinly. Skim a little of the fat off the stock and place in a pan and heat. Add the vegetables to the pan turning as they cook. Season and add 1 pint of the stock. Add a few grinds of salt and pepper. Bring to the boil, turn down the heat to a simmer and cook until the vegetables are cooked but still have a bite..
- Check the seasoning then share between 2 bowls. I topped mine with finely chopped Brussel sprouts to add a bit of texture but you can add parsley or maybe a few dried chilli flakes, whatever takes your fancy..
Using ground beef, chicken broth, tomatoes and veggies, I tossed these items together, and the result was really yummy and, again, healthy! At Pertiwi Soup Kitchen, founder Datuk Munirah Abdul Hamid said there is a database to record food taken by individuals. "Based on that database, we serve just enough so. Blend the soup, either in the saucepan using a stick blender, or transfer to a blender. Blend until fairly smooth (some texture is fine) - then return to the pan. Stir the hummus (if using) gently.
