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My old way of making soup was basically just throwing stuff in a pot
I used to think a good soup needed a ton of fresh veggies and a fancy broth, which added up fast. About three months ago, I started saving all my veggie scraps like onion skins, carrot ends, and celery leaves in a freezer bag. Once the bag is full, I boil them for an hour to make a free stock that tastes way better than store-bought. Now my lentil soup costs maybe $2 for the whole pot instead of $8. Has anyone else tried this scrap stock trick, or do you have a different way to cut the cost of soup?
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the_tara7h ago
Read an article a while back about chefs doing the same thing with their kitchen scraps. They called it a "no waste" stock. Your method is basically the professional version, just without the fancy name. Makes total sense that it tastes better than the boxed stuff, since it's all the bits that actually have flavor. That price difference is no joke either.
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harperwright5h ago
Yeah, the "no waste" stock thing is huge! My friend who works in a restaurant told me they basically run their whole soup menu off scraps.
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