Root-to-Leaf Soup Stock

Save all the scraps whenever you are cooking! Did you know that there’s a lot of nutritional value and flavor in all those bits you usually don't use? Avoid wasting food and embrace eating root-to-leaf by saving all your scraps in a bag in the freezer.

Here are some bits you can save:

• Tough asparagus ends

• Corn cobs

• Green bean tips

• Mushroom stems

• Carrot peels, tops, stems, and leaves

• Chard and kale stalks

• Herb stems

• Celery bita

• Garlic ends

• Leek greens

• Pea pods

• Onion skins are great for adding to the golden caramel coloring of the broth.

When you have about 6 cups of scraps, make a nutritious soup stock. Fill up a large stockpot with 10-12 cups of water. Add all the frozen scraps and bring to a boil. Skim off the bubbles and froth that rise to the surface. Add 1 tablespoon of apple cider vinegar and 2 teaspoons of salt. Cover and turn the heat down and simmer for 1.5 hours.

Strain the stock into a large bowl and discard any solids to your compost bin. Store the soup in airtight glass jars in the refrigerator for up to 5 days, or transfer the stock into mason jars, leaving an inch of airspace in each jar to allow for expansion. Freeze for up to 3 months.

You can enjoy this broth as is (I like mine plain, with a spoonful of rice and s few fresh veggies), or you can use it instead of water to add more flavor and nutrients to any soup, or congee (rice porridge).