Rec
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Save up all of your vegetable scraps, and then use them to make a yummy veggie stock! I attached a website that breaks it down pretty nicely, since it is a little more complex than just throw it in a pot and go crazy, BUT, for me personally, I pretty much just throw it all in a pot and go crazy, and it has only failed me once. I avoid saving peppers, broccoli, cucumber, cauliflower, potato skins, and tend to go light on leafy greens as all of these will add either a weird flavour or weird texture to the end stock.
Reduce, reuse, recycle!
Feb 4, 2025
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š„Veggies going bad? Make a stock. It can be unfinished ingredients-wise. Cover whatever in water. Boil it do death. Strain It. Freeze it. Revisit it. Add more veggies, garlic, ginger to fortify it and mushrooms!!! Then season it with whatever. I like soy sauce and sesame oil. Use miso if you want. Whatever. freeze it for later, add some noodles or frozen dumplings, or just sip it! Yay!
Rec
š²You have things that are wilting, crying out to be used. I had a slightly soft turnip, carrot, bendy celery, and scallions that weāre getting a wee bit slimy.
Brown the vegetables that can handle it (the root vegetablesādonāt put your alliums š§ yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, itād simply too powerful and will cover up the tastes.)
Water ā enough that some will evaporate and youāll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if youāre like me havenāt used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
Brown the vegetables that can handle it (the root vegetablesādonāt put your alliums š§ yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, itād simply too powerful and will cover up the tastes.)
Water ā enough that some will evaporate and youāll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if youāre like me havenāt used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
Rec
š- roast any vegetables you think would go together (broccoli + carrot, butternut squash + fennel, throw some alliums in there ā¦)
- blend until smooth (reserve some part to add back in later if you like some chunks)
- flavor: add salt and pepper and some spices to taste (toasted cumin, smoked paprika, rosemary are some of my favorites). Make sure you add enough (at least a few tbsp per pot). Could also add broth or buillion if you have it.
- add cheese or a sip of cream or milk or other creamy substance
- add cronch, like some croutons or toasted bread or crispy onions
Same basic formula mixed and matched with anything left in your house results in infinite options!
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