Recipe of Award-winning 7/8 Waste not want not Soup

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Before you jump to 7/8 Waste not want not Soup recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

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Eggs, believe it or not, can be truly great at beating back depression. Just make sure that you do not toss the egg yolk. Every time you want to cheer yourself up, the yolk is the most essential part of the egg. Eggs, particularly the yolks, are loaded with B vitamins. B vitamins can genuinely help you raise your mood. This is because these vitamins help your neural transmitters--the parts of your brain that dictate your mood--function better. Eat an egg and be happy!

Now you can see that junk food isn't necessarily what you have to eat when you want to help your moods get better. Try a couple of of these hints instead.

We hope you got benefit from reading it, now let's go back to 7/8 waste not want not soup recipe. To cook 7/8 waste not want not soup you need 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare 7/8 Waste not want not Soup:

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

Steps to make 7/8 Waste not want not Soup:

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..

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