As in the last weeks we have been saving our vegetable peelings and off cuts, we froze them and today we turned them into nearly 2 litres of vegetable stock. This will be kept in the fridge for a coming week to use in soups and sauces.
We then made a hearty ginger and beetroot soup
with cheesy choux bun
We put some Cashew nut cream cheese inside these cheese goodies
To make the stock, we took out all the frozen vegetable scraps from the freezer, put it in a large pot, covered it with water (added some bayleaves, thyme, parsley) brought to a boil and let it simmer for at least 30 minutes (we let it be for 1.30 hours). Then strained it and put in bottles to be kept in the fridge for the week ahead.
As a treat we made some yummy vegan amaretto biscuits.