7/8 Waste not want not Soup
7/8 Waste not want not Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, 7/8 waste not want not soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

7/8 Waste not want not Soup is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. 7/8 Waste not want not Soup is something that I have loved my entire life.

Over the years, I have made some wonderful soups using bits and pieces that most would bin. All about reducing waste in our lives and making the most of what we've got! I cook two types of soup regularly: vegetable soup and creamy vegetable soup. You don't need all of the ingredients I used for this post, pictured below.

To begin with this recipe, we have to first prepare a few components. You can cook 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make 7/8 Waste not want not Soup:
  1. Prepare For the stock
  2. Prepare carcass of a chicken broken into pieces or a few beef bones
  3. Make ready 2 handfuls leftover vegetables such as carrots, celery, onion
  4. Prepare 1 bayleaf
  5. Prepare 6 peppercorns
  6. Make ready sprig thyme
  7. Make ready splash vinegar
  8. Take to taste salt
  9. Prepare water
  10. Take For the soup
  11. Get handful leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms
  12. Get 1 tbsp fat from the top of the stock
  13. Prepare 1 pint (1/2 litre) stock
  14. Take to taste salt and pepper

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Instructions to make 7/8 Waste not want not Soup:
  1. To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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So that’s going to wrap this up for this exceptional food 7/8 waste not want not soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!