Soup Stock (how to)

This summer I have re-started making soup stock with vegetable peels. I do this every couple of years for a few summer months and then reap the harvest all through the winter as it tastes fresh for 6 months.

Step 1: Save vegetable peels and bits in a tightly covered container in the fridge for 3-4 days. Any more and it starts to break down.
Step 2: Put them all into a large cooking pot with water to cover and then some. Bring to a boil. Simmer at least 30-40 minutes till reduced by half or more.
Step 3: Cool. Strain. Pour into an ice tray.  Freeze. Pop out of ice tray. Freeze in tightly covered container in freezer.
Step 4: Use as many cubes as you want when you make soup, rice, stews or whatever you fancy using a broth!

Picture 1: Green bean ends, onion peels and ends, garlic peel and ends, sweet potato peel and ends, beet peel and ends, Red cabbage stalk and a couple of outer leaves, Green Kale ribs, Green Celery leaves and ends, a snip or two of rosemary, basil and thyme trimmed from garden plants and oodles of water. I do not use salt or any other spices in my broth.

Picture 2: Red stock in ice tray

Picture 3: Golden stock being made of  peels, leaves and / or ends of garlic, onions, celery, green cabbage, red kale ribs, celery, asparagus,  sweet potato, yellow beets, dried basil and a couple of sprigs of rosemary.

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