Clear Phytochemical Soup

Name: Clear Phytochemical Soup
Cuisine: American
Ingredients: Well-washed and frozen in small portions in a plastic bag: vegetable peels, cores, and stems (onion, carrot, and daikon radish peels and tops, tomato and bell pepper stems, outer cabbage leaves and core, broccoli core, pumpkin, daikon radish, and ginger peels, and various others); 1 pot full of water

東京のブルーインプ @cook_40099799

You can make a clear soup without any cloudiness. By freezing vegetable peels, cores, and stems in a bag, I made #PhytochemicalSoup.
The story behind this recipe
Living alone, I used to throw away vegetable scraps because they spoiled quickly. Now, I wash them, freeze them in small portions, and use them up.

東京のブルーインプ @cook_40099799

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Ingredients

Well-washed and frozen in small portions in a plastic bag: vegetable peels, cores, and stems (onion, carrot, and daikon radish peels and tops, tomato and bell pepper stems, outer cabbage leaves and core, broccoli core, pumpkin, daikon radish, and ginger peels, and various others)
1pot full of water

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Steps

1

Add the frozen vegetable scraps to plenty of boiling water and simmer for at least 20 minutes. On this day, I dissolved one bouillon cube in the soup.
2

Use a ladle to prioritize scooping out the broth and strain it through a mesh strainer. Passing it through a coffee filter will give you a clear soup.