By Elissa Wa
Gather all assorted leftover vegetables and chop them into smaller pieces.
In a large pot, add the chopped vegetables, garlic, salt, nutritional yeast, and any herbs and spices you wish to include.
Cover the ingredients with water and bring to a boil, then reduce to a simmer for about 60 minutes.
Strain the mixture to separate the liquid from the solids, discarding the solids.
Pour the liquid into ice cube trays and freeze to create stock cubes.
For onion and garlic peel powder, dry the peels and grind them with salt, pepper, paprika, and chilly powder.
For leftovers salt, mix Celtic salt with citrus peel or herbs or wine and add rosemary stem.
How did this recipe turn out? Let others know!
to rate this recipe
By Elissa Wa
This recipe is ready in 75 and features Assorted leftover vegetables, Garlic, Salt and other delicious ingredients. Contains 700 calories total.
Gather all assorted leftover vegetables and chop them into smaller pieces.
In a large pot, add the chopped vegetables, garlic, salt, nutritional yeast, and any herbs and spices you wish to include.
Cover the ingredients with water and bring to a boil, then reduce to a simmer for about 60 minutes.
Strain the mixture to separate the liquid from the solids, discarding the solids.
Pour the liquid into ice cube trays and freeze to create stock cubes.
For onion and garlic peel powder, dry the peels and grind them with salt, pepper, paprika, and chilly powder.
For leftovers salt, mix Celtic salt with citrus peel or herbs or wine and add rosemary stem.
Calories per Serving: 700
Your Rating:
