With winter now upon us, eating soup is a great way to warm up from the inside, as well as sooth coughs and colds.
Soup also provides a great solution to one of our biggest waste problems – food waste.
Did you know that almost 40% of the blue landfill bin is food and other compostable items that could be avoided or placed in the green bin instead?
Why waste it? When you can turn your veggie scraps as well as meat scraps and bones into a flavour and vitamin rich stock for soup.
This can include:
• Onion and shallot tops, ends and skins
• Celery leaves and ends
• Carrot leaves, ends and skins
• Mushroom stems
• Corn cobs
• Beetroot leaves and ends
• Leek ends
• Garlic ends and skins
• Ginger including the skins
• Potato, peelings and ends
• Parsley stems
• Capsicum tops and cores
• Any veggies that may have gotten a bit sad and wilted in the fridge. *only use small amounts of Brussel sprouts, broccoli or cauliflower as they will make the stock bitter.
• Any herbs; dill, thyme, coriander, rosemary and basil
• chicken or beef bones
Collect these items in a container or compostable bag in the freezer until you have a good amount for making a stock.
Add the scraps to a large pot and cover with water then bring the boil and then allow to simmer for 1 hour. You may also like to add other herbs such and bay leaves and salt to taste.
Strain it off for a beautiful broth
Turn off the heat and allow to cool then remove the large items with tongs or a slotted spoon. Then strain through a mesh sieve. Place the scraps in your kitchen caddy and into your green bin or compost them at home.
The stock can be used to make a soup straightaway or stored in an airtight jar in the fridge for up to a week or frozen for later.