The ingredients are few and basic. Once you scoop the solids out of the pot and into the blender, the leftover broth can be saved, and reused later. Every time I steam veggies, I save the liquid left over underneath the steamer and freeze it in a large, glass container. I add vegetable scraps to it to, like the ends of carrot sticks and the skin from squash. When the container is full I throw in some fresh herbs like basil and thyme and put it back in the freezer. This is all used later as a vegetable stock. It tastes different each time so it adds an unpredictable variety to my cooking. The taste can always be adjusted when it's being thawed to your liking with other herbs and spices. Best of all, this helps me keep a New Year's resolution I made about reducing food waste.
Makes about 3 servings
- 1 quart veggie stock
- 1 bunch swiss chard, stems and leaves chopped
- 2 zucchini, diced
- 1/2 tsp. salt
- 1 bunch of cilantro, chopped (leaves only)
- Juice from 1/2 lemon
- 1/4 tsp. cayenne pepper
- Bring the stock to a boil in a large pot.
- Add the swiss chard stalks and simmer covered for 4 minutes.
- Add the swiss chard leaves, zucchini and salt and simmer covered for 4 minutes.
- Add the cilantro, lemon and cayenne, and cook for another minute.
- Remove the solid veggies from the pot and into a blender with a slotted spoon.
- Blend until everything is thoroughly mixed, and enjoy right away.