Guest guest Posted February 10, 2005 Report Share Posted February 10, 2005 Recently I've taken to making more soups since its cold and wintry outside. I had been buying veggie broths or using water, but have started to make my own broth out of leftover trimmings from salad, veggies, etc. So far my method has been to save all the trimmings in a big container that I pop in and out of the freezer as they accumulate. When I get enough, I simmer all the trimmings with an onion, then strain out the veggie mush. My question is what scraps would be good to toss into container, and what ones should I shy away from? So far, I've only saved carrot, onion, celery, dried up mushrooms, tomato ends, parsley and coriander stems and these have made some great broths. What about: broccoli trimmings outer cabbage leaves cauliflower leaves and core cucumber ends lettuce bits potato skins I've worried that some might be too strong tasting. Also what about saving the water from steaming or microwaving these? should I save them in two containers? Like one for cabbage soup and the other for other veggie soups? Or doesn't it matter? Peggy Quote Link to comment Share on other sites More sharing options...
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