Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 7/8 waste not want not soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
7/8 Waste not want not Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. 7/8 Waste not want not Soup is something that I’ve loved my entire life.
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. Lisa Mosen and Liz Douglas of Te Kete Hauora had the thought of converting it into soup before it went off.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 7/8 waste not want not soup using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make 7/8 Waste not want not Soup:
- Make ready For the stock
- Get carcass of a chicken broken into pieces or a few beef bones
- Prepare 2 handfuls leftover vegetables such as carrots, celery, onion
- Prepare 1 bayleaf
- Prepare 6 peppercorns
- Get sprig thyme
- Make ready splash vinegar
- Make ready to taste salt
- Get water
- Get For the soup
- Make ready handful leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms
- Prepare 1 tbsp fat from the top of the stock
- Prepare 1 pint (1/2 litre) stock
- Prepare to taste salt and pepper
Our plans for playing in the dirt and getting the yard mowed never came to fruition! Fend off the winter gloom by nurturing yourself with a nutritious and warming pot of soup. This recipe is designed to use up veggies that are left in your crisper, as well as the last of a whole roasted chicken. This used to scare me for some reason, although watching the other half make.
Steps to make 7/8 Waste not want not Soup:
- To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot.
- 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).
- 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.
- 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.
- 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.
Growing up in my family, I would often hear the saying "waste not, want not". This went for using all the bits of everything that was being cooked, but it also went to eating all the leftovers. That of course led to eating the same thing two or three days in a row. Studies show that people who volunteer are happier, healthier, and live longer than those who don't! Waste Not Want Not rescues and distributes food every day of the year except Thanksgiving and Christmas, so there are lots of ways you can improve your life while helping others by volunteering with us.
So that’s going to wrap this up with this exceptional food 7/8 waste not want not soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
