Stone soup

By Christine Tizzard
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If you don’t already know the tale, Stone Soup is the story about how a fantastic meal can be made from nothing, or rather, from a little bit of everything. This recipe might not seem like much at first, but by using up all your vegetable scraps you can create a vegetable broth packed with flavour. This is way better than the broth you buy at the grocery store, and because you’re making it out of the scraps you would throw away anyway, it’s basically free!! Free soup broth! Just add water! 

Ingredients

  • 1 large freezer bag full of frozen vegetable scraps, about 900 grams scraps
  • 2-3 liters cold water or enough to completely cover vegetables
  • 3 bay leaves
  • 10 crushed peppercorns
  • 6 cloves garlic
  • 10-12 parsley stems

Optional add-ins:

  • Thyme sprigs
  • Slices of fresh ginger
  • 1 tablespoon fresh or 1 teaspoon dried oregano or basil
  • 2-3 lemongrass ends
  • 2-3 lime leaves

Directions

  1. Label one large re-sealable freezer safe bag as “Stone Soup Scraps” and place it in your freezer. Every day you cook, set aside usable vegetable scraps and start filling your bag until completely full.
  2. Add frozen scraps with enough water to cover in a stockpot with a few additional aromatics like bay leaves, peppercorns, garlic, and/or parsley stems. Bring to bare simmer for 45 minutes, skimming off any scum that may appear on surface.
  3. Cool, strain, and store. Stock will last four days in airtight glass or plastic container in fridge or freeze in batches. 

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