Throughout the summer, I have been saving vegetable scraps from everything I have made and keeping them in a gallon sized bag in the freezer. My scraps include: fennel, green pepper, onions, Swiss chard, kale, garlic, herb stems, and carrots.
Now that the bag is full, it is time to make the vegetable stock. Simply pour the scraps into a crock pot, cover with water and cook on low for 8 hours. Use a cheesecloth or mesh sieve and strain the veggies from the stock. It’s that simple!
Divide the stock into containers and freeze it for when you need it. Vegetable stock can be used in a wide variety of soups and risottos. I used some of mine to make roasted broccoli cheddar soup. The olive oil, salt, pepper, and cream cheese are the only non-local ingredients that I used.
Roast Broccoli Cheddar Soup
- 2-3 Tbsp olive oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 4 cups vegetable stock
- 2 medium potatoes, chopped
- 4 cups of broccoli (I used about one head)
- 2 medium carrots, shredded
- 1 cup cheddar cheese, shredded
- ¼ cup cream cheese
- 1 cup milk
- salt and pepper
- Preheat oven to 400. Line a pan with aluminum foil and spread the broccoli on the pan. Toss with olive oil and salt and pepper. Roast 20-25 minutes.
- Saute garlic and onion in a pot. Add the broth and potatoes. Boil until the potatoes are tender.
- Add the carrots and broccoli. Cover and cook about 5 minutes.
- Remove from heat and stir in cheese and cream cheese. Puree in a food processor or blender.
- Return the soup to the pot and stir in the cup of milk.