To prepare a delicious and healthy vegetable soup, we start by gathering all the vegetable peels and scraps we use in the kitchen. These can include carrot peels, onion skins, celery, bell pepper, and any other vegetables that we have left over after cooking. It is an excellent way to reduce food waste and make use of every part of the vegetables. After we have collected enough peels and scraps, we can store them in the freezer in an airtight container, so we have them on hand when we want to make a soup.
To start making the soup, we fill a large pot with water and add salt, being careful to ensure that it is enough to season the soup. Then, we bring the water to a boil, and once it starts boiling, we add the frozen peels and scraps. It is important to let them boil for about 30-40 minutes until they become tender, and their flavors will be released into the water. We test if they are ready by inserting a fork; if it goes easily into the vegetables, we can continue.
During the boiling process, it is good to taste the soup and adjust the seasonings, adding salt and pepper to taste. We can also include bay leaves for extra flavor, but this step is optional, depending on individual preferences. Towards the end of the boiling process, we add some fresh parsley leaves, which will provide a fresh taste and a touch of color to the soup.
Once the soup has boiled enough, we let it sit for a few minutes to allow the flavors to mature. Then, using a sieve or cheesecloth, we strain the soup to remove all the vegetable peels and scraps. The result will be a clear soup, full of flavor and nutrients, which we can use as a base for various dishes. This vegetable soup can successfully replace the water used for cooking rice, couscous, or even for making other soups. Thus, we not only save money and time, but we also enjoy a healthy meal, rich in flavors and vitamins.
To start making the soup, we fill a large pot with water and add salt, being careful to ensure that it is enough to season the soup. Then, we bring the water to a boil, and once it starts boiling, we add the frozen peels and scraps. It is important to let them boil for about 30-40 minutes until they become tender, and their flavors will be released into the water. We test if they are ready by inserting a fork; if it goes easily into the vegetables, we can continue.
During the boiling process, it is good to taste the soup and adjust the seasonings, adding salt and pepper to taste. We can also include bay leaves for extra flavor, but this step is optional, depending on individual preferences. Towards the end of the boiling process, we add some fresh parsley leaves, which will provide a fresh taste and a touch of color to the soup.
Once the soup has boiled enough, we let it sit for a few minutes to allow the flavors to mature. Then, using a sieve or cheesecloth, we strain the soup to remove all the vegetable peels and scraps. The result will be a clear soup, full of flavor and nutrients, which we can use as a base for various dishes. This vegetable soup can successfully replace the water used for cooking rice, couscous, or even for making other soups. Thus, we not only save money and time, but we also enjoy a healthy meal, rich in flavors and vitamins.
Ingredients
Peels and ends of vegetables and greens, very well washed (with a brush) (carrots, potatoes, parsley, parsnip, celery, onion) parsley leaves, 1-2 bay leaves, salt and pepper to taste.