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

Before you jump to 7/8 Waste not want not Soup recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

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If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can be much healthier with whole fiber chips and crackers. Deciding on whole grain food items is always better than eating the refined grains we commonly find in our grocery stores.

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We hope you got benefit from reading it, now let’s go back to 7/8 waste not want not soup recipe. You can cook 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you achieve that.

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

Everything I've read about beef and chicken bones being used a soup/broth base only. Ah, but if you have a little more time, you can seriously level up what remains after making a big batch by making your own meat floss. Yes, the sort you buy when you queue up for your stash of bakkwa before Chinese New Year. The sort you find covering a soft, doughy bun at your local neighbourhood bakery. Includes strategies for repurposing byproducts (like keeping bones for stock), using up quantities of overripe food (like freezer jam), and/or recipes that can be easily and cheaply made from stuff around the house (like quickbread).

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