Broth / Stock: A basis for many vegetarian soups - As you go about the work of meal preparation throughout the week you’ll find a lot of odds and ends; bits and bobs left over from the fruit and veggies as you pare and cut them into size.
For example: carrot peels, potato peels, onion skins, broccoli bottoms, sweet pepper stems and cores, apple peel and cores, squash skins and seeds, pea pods, green bean bits and of course those squeezed out lemon peels etc.; these are all prime candidates for the stock pot. Though you will not want to use banana peels or the sprouted eyes of potatoes or “bad spots” of any veggie, the left over allegedly inedible bottoms, cores and peels of most things make great stock. Pop it all into a large plastic Ziploc bag and stash it in the freezer; then once a week simmer it all slowly with good RO water, parsley, thyme and bay leaf.
Let it simmer for several hours or overnight. Strain stock through cheesecloth into another pot, jar or container. Use it for soups, stews, sauces and cooking grain, baking bread etc.
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