Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, 7/8 waste not want not soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

7/8 Waste not want not Soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. 7/8 Waste not want not Soup is something which I have loved my whole life.

Check Out Waste Not Want Not On eBay. Find Waste Not Want Not On eBay. Bones and connective tissue contain collagen, a protein that's known to help reduce inflammation, protect the joints, is fabulous for skin, hair and nails and aids sleep. We don't have the teeth to eat all but small fish bones such as sardines so we mostly toss them away.

To get started with this particular recipe, we must prepare a few ingredients. You can have 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make 7/8 Waste not want not Soup:

1. Make ready For the stock
2. Prepare carcass of a chicken broken into pieces or a few beef bones
3. Get 2 handfuls leftover vegetables such as carrots, celery, onion
4. Take 1 bayleaf
5. Make ready 6 peppercorns
6. Get sprig thyme
7. Take splash vinegar
8. Get to taste salt
9. Take water
10. Make ready For the soup
11. Get handful leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms
12. Get 1 tbsp fat from the top of the stock
13. Make ready 1 pint (1/2 litre) stock
14. Get to taste salt and pepper

Last evening's meal was a hodge podge of leftovers and some broth. Don't throw those vegetable scraps away. You can slow-simmer them for a flavourful vegetable broth, or you can turn them into a hearty soup that's very easy on the budget. Roughly chop the carrot, onion and potato.

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.

You can slow-simmer them for a flavourful vegetable broth, or you can turn them into a hearty soup that's very easy on the budget. Roughly chop the carrot, onion and potato. Cut the tomatoes in half and rub the cut-side on a coarse cheese grater to get the pulp, and leave the skin behind. Make soup, such as this lettuce soup or adapt this versatile recipe ; Fry them in batter to make vegetable tempura. Some tips: mix the batter for less than a minute, ensure the batter is cold, mix some sesame oil into the vegetable oil, and avoid overcrowding the pan.

So that is going to wrap it up for this exceptional food 7/8 waste not want not soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!