Most good soups start with a stock: a hearty mix of veggies, herbs and seasoning. But after it’s simmered and full of flavor, we usually just toss the non-liquid components in the trash. Such a waste, right?
Well, instead of dumping stock scraps directly into the garbage, we came up with three useful and delicious ways to get even more use out of them.
1. Blend leftover vegetables together and use the mix as a healthy alternative to thicken gravy, chili or any other sauce in place of a roux (which is basically just butter and flour).
2. For a quick and easy meal, serve the carrots and mushrooms and whatever else you’ve got over rice, quinoa or a simple salad. Or add them back into the soup for some more texture.