mmmm, it is so good. and you make it from scraps

When you buy your fresh veggies, you usually trim some off, the tops of celery, and the base, possibly the leaves. There is quite a bit of it when you finish. So you throw it out right? 


want to make  something really good?

save all your veggie trimmings. Lettuce, turnips.. parsnips.. apples even  sometimes you just have too much and they may spoil before you can eat them… well then drink them.

if you boil carrots or turnips, save the water, stick it in the freezer until you are ready.

now,  it is time.. take a big pot, a really big pot, put in all your veggie scraps. chop up an onion, you can leave the skin on if you want, add a few carrots, don’t peal them, trim of the ends.  Turnip is good, stick some in. What ever you have, even some fruit. The water from the freezer you put aside.. 

how much of everything?

the amounts don’t matter, bits of this and bits of that, it will change every time you make it. but it is so great when you do.

add some herbs. basil, oregano thyme.. again, what every you want. nothing with salt in it.

Parsley, I add gobs of it, and I use the tough stems, saving the tops for other things, but I put some of the tops in too. 

I avoid broccoli and cauliflower and other strong veggies. they overpower it.

I get a few garlic bulbs and put them aside for later.

fill the pot with water and bring it to a boil, reduce the heat so it is simmering with a lid, or a lid partially on.

cook until all the veggies are very soft, add more water as it steams away. Toss in the garlic now, and more basil if you want.

then get your stick blender and puree everything,  let it bubble for a bit, then strain it off, squeeze the pulp as much as you can to get all the liquid out of it. KEEP THE LIQUID.. it is what you are looking for, toss the pulp into your compost pile.

I use a colander for the fist straining, then a finer strainer to remove more of the pulp.

now, for a big pot I get two cans of tomato puree, add them to your broth, put in a bit of lemon juice, maybe 1/8 th of a cup, and the same with vinegar, perhaps the same of white sugar.

now I have tins of dry veggie soup mix, I add a table spoon or three, start with one.

use your stick blender to mix everything up.

taste it

wow, it is like V8 juice, but it is way better.

now, you can adjust the lemon juice and the vinegar and the sugar, also the soup mix, it adds the salt  and deepens the flavour. you can add just salt instead if you wish.

I add a few dashes of hot sauce and Worcestershire sauce too.  each time you add something use the blender to mix it up. then store it in some air tight containers in the fridge, it won’t last long.

the more veggies you add the better the juice, 4 carrots and turnips will really make it great. Go easy on the lemon juice and vinegar until you see how it tastes. If you end up adding too much, add another tin of tomato paste and a bit of water.

it is very flexible 

play with it, it will be different each time, but there is lots of fiber in it and so much flavour you will love it.

it is nice though, you can make it so it tastes the way you like it, you will get use to what to add and how much, but the veggies vary so the flavour does too. 

Hope that wasn’t too confusing, lol.



About sensuousamberville

I am a Practitioner, teacher and student. I think we should always be students, we should keep our minds open, to continue to learn. :-) Now a mother of two little ones.

Oh don't be shy, speak your mind.. leave a comment. :-)

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