Yes, it’s that time of year again … the dreaded cold and flu season! While there’s no way of avoiding some of these pesky germs, there is something you can make from home that’ll help you fight off these bugs when you start to feel down and that’s my Veggie Scrap Soup! For an extra kick during cold and flu season, try my DIY echinacea tinctures.
This is honestly one of our favourite things to slurp up in our household when we are feeling under the weather. In fact, it’s one of the very first things I give Leo when he is feeling off and he LOVES it! So, in preparation for the chilly months ahead, I’m sharing my recipe for Veggie Scrap Soup with you. Plus, you can freeze this so it’s on hand right when you need it!
7 Reasons Why I Love My Veggie Scrap Broth
1. You get to put all of your veggie and herb scraps to use rather than throwing them away
2. You can compost the veggie scraps after you make your soup
3. You can make any blend of flavours you want
4. It’s delicious and packed with vitamins and minerals
5. You can drink it on it’s own as a soup when you’re feeling under the weather
6. You can simmer it for longer and use it as a concentrated veggie stock in your favourite recipes
7. You can freeze the broth to thaw to be on hand when you’re sick
Making this veggie scrap soup really couldn’t be ANY more simple (which is probably reason number 8 why I love it so much! LOL!). All you have to do is save your veggie and herb scraps over the course of a couple of weeks in a freezer bag and once your freezer bag is full, that’s when you can pull them out and whip up your broth. You can really have any mix of veggies and herbs but I would suggest using at LEAST 5 of the veggies and herbs I’ve listed below as I find they pack the most punch and the flavours are delish!
If you want the flavour of the soup to be more robust I would suggest using as many of the herbs and veggies I’ve listed below! Also, keep in mind, if you simmer this for longer than my recommended time of 45 mins to 1 hour you will end up with a very concentrated broth that you can freeze in ice cubes trays to use for your favourite recipes. Just note, the longer you simmer the less yield you’ll get.
Veggies and herbs to use in your broth
- Garlic (ends, peel, garlic scraps after bulbs have been pressed)
- Onions (even the onion skin!)
- Carrots (tops, peelings, carrot pieces)
- Corn on the cob
- Tomato (pieces and vines!)
- Herbs (leaves and stems)
- Broccoli (ends, pieces, stalks)
- Sweet Potato
- Peppercorns (I always add 1 tsp to my broth!)
I would refrain from using the following veggies in your broth
- 8 cups packed veggies and herbs (a minimum of 5 from my list)
- 10 cups water
- 1 tsp peppercorns
- Salt and pepper to taste
- Add water and packed herbs and veggies to pot
- Simmer on stovetop for 45 minutes to 1 hour
- Drain the stock and store it in glass jars once cooled or pour it into ice cube trays to use as concentrated veggie stock
- Save your veggies and herbs from the stock and compost them
I hope you have a happy and healthy fall!