Leftover Vegetable Peel Stock
A great way to use vegetable peelings to make delicious soup.
I hate wasting food, and try to do everything I can to use my leftovers in creative ways, including this recipe that uses vegetable peal to make a delicious and rich stock.
Ingredients
whole peppercorns
4 Tablespoons salt
fresh parsley
leftover garlic peels
leftover tomatoes
3 whole garlic cloves
leftover onion peels
1 whole onion
leftover celery stock
2 whole celery stalks
leftover carrot peels
4 quarts water
3 carrots, whole
Directions
In a large stockpot, add leftover vegetables, parsley and peppercorns. Fill the pot with three quarts of cold water, and cover pot with lid.
Bring soup up to a boil then reduce heat to low. Simmer uncovered for one hour. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season stock with salt.
Freeze vegetable stock in plastic containers or ice cube trays for up to 6 months.
