I recently saw a recipe online that takes veggie scraps and turns them into veggie broth. And I'm over here buying boxed veggie stock from Trader Joe's? No way, I thought to myself, this is too easy. The recipe calls for saved and frozen veggie scraps from a week or months past (depending on how often you cook) which is great to know for the future but didn't help my grumbling belly at that moment.
I had a lot of leftovers from our NYE party grocery haul and thought, what better way to use up all those baby carrots than with a soup? I love dipping these babies in hummus in the summer months but raw vegetables don't digest well for me in the winter, nor do I crave them. I also had some ready-to-be-eaten celery, onions, cilantro, mushrooms, sage and rosemary.
Here is my version of a "clean out the fridge"/"everything but the kitchen sink" stock I made a few days ago. Sooo sustainable.