KITCHEN SOUP POT

January 23, 2017

Do you ever feel bad for throwing out the tops, bottoms and insides of peppers, tomatoes, zucchinis or other unused veggie parts? 

Here is the answer, DON'T DO IT! Always save all of the scraps and keep them in a Ziploc bag in the freezer for up to 2 months. I even save garlic and onion peels for extra flavour. Once the bag is full, grab a big pot and boil it all for about a half hour until you can see the water begin to take on a darker colour. Make sure to taste the broth and add salt accordingly. Strain the broth of all scraps and save in mason jars or containers in the fridge for up to 2 weeks.

 

 When It comes to the end of the week and I need to use up the rest of the veggies and broth I have left in my fridge, I automatically think of making a delicious home made soup. I grab a big pot & pour some extra virgin olive oil in, enough to have a thin layer to cover the bottom. Next I'll chop up all the vegetables, this time in particular i had mushrooms, green beans, tomatoes, onions, carrot and eggplant but you can really use anything you have in your fridge, thats the beauty of this soup!

 

 

Drizzle oil on all the vegetables while sautéing to thoroughly coat; add salt, pepper, cumin, garlic powder and chilli flakes then stir. If you like food as spicy as I do add some extra hot sauce!

Finally, add the broth you have stored in your fridge, fully cover the vegetables reduce heat and let it all simmer.

It should take about 45 minutes for all the vegetables to be cooked perfectly, the broth to thicken just a bit and absorb some more flavours and the wonderful aroma to fill the air in your entire home.  

 

 

   

 

 

-Signing off

Bianca Rose Girimonte

 

 

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