Technique #47: Save Scraps for Superior Vegetable Soups

Don't throw away the seeds and skins! They pack a ton of flavor

By America's Test Kitchen
Published on September 15, 2023

"#VegetableSoups should be anything but meek. They should taste robustly of the essences of the vegetables they are made from, with a bold, earthy, natural flavor.

Too often the vegetable flavor is delicate and mild, though. Recipes frequently try to compensate by burying what little vegetable flavor there is with chicken broth, an excess of cream or milk, or an overabundance of spices.

For superior vegetable soups, we call on a technique that is more typically reserved for making stock: using the seeds, peels, cores, and other trimmings.

This is standard practice when making stock or broth to use as a base for other dishes, not only because it’s economical and reduces food waste but also because it builds deep flavor.

Step By Step: How to Use Two Common Vegetable Scraps

Two common vegetables that often end up in the trash are corn cobs and squash seeds. Turns out, those are some of the most flavorful scraps. Here's how to use them."

Learn more:
https://www.americastestkitchen.com/articles/7727-how-to-use-vegetable-scraps-in-soup

#SolarPunkSunday #VegetableScraps #FoodWaste #SoupStock #SquashSeeds #Corncobs #ZeroWaste