Homemade Vegetable stock

I couldn’t find vegetable stock where I am living right now (overseas) so I resorted to making my own. It turned out great and gave the soup more flavor. No salt, no preservatives, no additives. Perfect.


Cooking time: 4 hours

Ingredients

You can basically round up whatever leftover vegetables you have laying around at home. Making your own stock is a great way to use up extra veggies.

Here is what I used

-two large carrots

-half a head of cabbage

-1/4 head of purple cabbage

-half onion

-one sweet potato

-two slices of pumpkin

again, you can use about any vegetable

1) Cut up all in the vegetables into medium sized blocks. About the size of a half deck of cards.

2) Bring to a boil, then let it set at medium to low heat for 4 hours.

3) As it boils, the water will go down. I added water from a pot of potatoes I had just boiled (the starchy water will give it more flavor).

4) After four hours, pour the vegetables into a strainer wih a pot below the strainer to catch the water.

5) Discard the veggies.

6) Strain the water you caught in the pot with cheesecloth.

7) After you have strained all the water through the cheesecloth, your stock is ready for cooking.

8) Great for using as a soup base.


It does seem wasteful to throw away all the remaining vegetables, however, all the nutrients from the vegetables are drained into the water when boiling. The leftover veggies do not have much left and do not taste very well.

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Low fat Buttercup Squash and Sweet Potato soup

Fall is here. Let’s make soup.

This soup is easy, healthy, and filling. What’s not to love.


Cooking time: 40 minutes

Ingredients

-1 whole buttercup squash

-3 med-small sweet potatoes (2 large ones)

-1/3 cup (85 grams ) Non fat Greek yogurt

-3~4 cups of vegetable stock (use my recipe to make your own vegetable stock here)

-1~2 teaspoons of cinnamon

-1~2 reaspoons of nutmeg

-dash of salt and pepper


1) peel, cut, and boil the buttercup squash and sweet potatoes. (save the squash seeds!)

2) bring your vegetable stock to a boil and add the boiled buttercup squash and sweet potatoes

3) add 1/3 cup (85 grams) of the Greek yogurt

4) bring to a boil and stir on medium heat for about 10 minutes

5) add your soup (very chunky and watery at this point) to a food processor

6) blend well

7) put back into the pot and add the cinnamon, nutmeg, salt, and pepper

soup

8) boil for an additional 10 minutes

9) serve


This is so easy and the Greek yogurt is a great substitute for any cream. It tastes great and serves about 4 people.

The pumpkin seeds from the squash you can

-boil

-dry out over night

-coat with olive oil and cinnamon

-bake in the oven for 20 mins at 320 degrees F

add to the soup!

Happy October Everyone