Kitchen Hacks, Maggie's Soups, Soups

Never Ever Throw This Ingredient Out!

Today I will share with you one of my favorite hacks to boost nutrient content in your cooking and to have a source of stock for things like soups, gravies, stews, and more.

I like to steam my veggies in a steamer pot.

Broccoli in my steamer pan

So yesterday I steamed up some green beans for dinner and then after dinner I boiled some sweet potatoes for one of my favorite brownie recipes that has avocado and sweet potatoes in it.

What is left after steaming and boiling your veggies is nutrient dense water! I save that water and use it in my cooking and I will give you an example from today.

My leftover water from steaming my beans and boiling my sweet potatoes.

I saved my water from steaming my beans last night and from boiling my sweet potatoes and mixed them together to store in jars in the refrigerator for future use. This stock can be used in anything…. even smoothies!

Today is Sunday and at our house on Sundays we do a breakfasty brunch and I like to put potatoes on a sheet pan with some spices and roast them in the oven. So today I soaked them in some of this stock with some spices and it added a whole new dimension to them! And of course after soaking I am adding that stock to the batch too! Potatoes are full of so many nutrients and I don’t want to toss that water either!

The water left from soaking my breakfast potatoes in my water from my beans and sweet potatoes.
Potatoes soaking in the veggie water… I let the soak for about 20 minutes and tossed every once in awhile.
My nutrient dense roasted potatoes.

So there you have it. Always keep your veggie water from steaming or boiling and then get creative as to what you can use it for. It is especially perfect for soup stocks!

I hope you enJOYed today’s hack and I encourage you to get creative in your kitchen too!

If you would like to connect and chat about anything, please feel free to schedule a time here:

Leave a Reply

Your email address will not be published. Required fields are marked *