No Waste Veggie Broth

I am positively evangelical about this soup and make it often. It's essentially a 'use up whatever you've got' recipe where tired veg gets a new lease of life!

The base of the soup is vegetable stock. Throughout the month I add veggie scraps to a stasher bag in my freezer, and when it's full I cover the scraps with water in a pan, add salt, pepper and a sprig or two of whatever herbs I have to hand, and simmer for a few hours. I then strain off the liquid gold that is the stock. This stock can be used as a base for stews, ragu etc, but I love it's nutrient rich properties in a tasty broth.

Gather...

A pint of vegetable stock, from a cube or melt, or your fresh stock.

Your chosen veggies, I like to use a couple each of carrots, potatoes and parsnips, but you can add broccoli, onion, sweet potato or whatever you wish.

Salt and pepper to taste.

All you do is...

Chop the veggies finely and add to the stock, bring to the boil and simmer until the veggies are soft. Add seasoning to taste, I like sea salt and freshly ground black pepper.

Allow the soup to cool slightly, and then blend to a thick broth consistency. If it's too thick just add a touch of water to loosen it up. I use an immersion blender for soup as it's the easiest, least messy option!

Serve this nutrition packed soup sprinkled with pumpkin seeds which offer a gentle crunch, a magnesium boost for good sleep, and potassium which can aid in regulating blood pressure.

For a more substantial meal add a chunky slice of bread spread with good butter!