How to Prepare Perfect 7/8 Waste not want not Soup

7/8 Waste not want not Soup. Bones and connective tissue contain collagen, a protein that's known to help reduce inflammation, protect the joints, is fabulous for skin, hair and To make the soup. Skim a little of the fat off the stock and place in a pan and heat. Waste is not recycled at the right level in Russia.

I have been told it tastes like mulligatawny soup, but each to there own a lovely. Listen to this poem: Your browser does not support the audio element. Add waste not, want not to one of your lists below, or create a new one. You can cook 7/8 Waste not want not Soup using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of 7/8 Waste not want not Soup

1. You need of For the stock.
2. You need of carcass of a chicken broken into pieces or a few beef bones.
3. You need 2 handfuls of leftover vegetables such as carrots, celery, onion.
4. It's 1 of bayleaf.
5. Prepare 6 of peppercorns.
6. It's sprig of thyme.
7. You need splash of vinegar.
8. It's to taste of salt.
9. It's of water.
10. Prepare of For the soup.
11. You need handful of leftover uncooked vege - I used fennel, Brussel sprouts, broccoli and chestnut mushrooms.
12. Prepare 1 tbsp of fat from the top of the stock.
13. Prepare 1 pint (1/2 litre) of stock.
14. You need to taste of salt and pepper.

Sam never let his leftovers spoil in the refrigerator but made sure to eat them. waste not, want not. Economical use of one's resources pays off. Each day, we could be flushing millions of pounds in poop down our collective loos. Zoe Cormier examines eight ways the world can harness human waste.

7/8 Waste not want not Soup instructions

1. To make the stock. After stripping the carcass/bones of the meat, place the bones in a large pan such as a stock pot..
2. Wash (no need to peel) the vegetables, chop and add to the pan. Add the bayleaf, peppercorns, thyme, a little salt and a splash of vinegar (the vinegar helps release the nutrients from the marrow)..
3. Add enough water to cover. Bring to a simmer, cover and cook gently for at least an hour, preferably two or more or until the liquid takes on colour and is reduced by at least half. Strain, pushing the vegetables and bones against the sieve to extract maximum flavour. Set aside. It can be stored in the fridge for a few days..
4. To make the soup. Slice the vegetables thinly. Skim a little of the fat off the stock and place in a pan and heat. Add the vegetables to the pan turning as they cook. Season and add 1 pint of the stock. Add a few grinds of salt and pepper. Bring to the boil, turn down the heat to a simmer and cook until the vegetables are cooked but still have a bite..
5. Check the seasoning then share between 2 bowls. I topped mine with finely chopped Brussel sprouts to add a bit of texture but you can add parsley or maybe a few dried chilli flakes, whatever takes your fancy..

While it's unfortunate that unwanted food is being thrown to waste, a new movement has Apart from supplying food to the poor, Kechara Soup Kitchen is also doing its part to encourage zero waste initiatives. Planning is one of the key. All about reducing waste in our lives and making the most of what we've got! What it does mean, basically, is that if you do not waste that which you have (waste not), you will not later want that which you have wasted (want not). The saying is meant to encourage.

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