Today I've got a fantastic co-host for the link-up. Beth from The Goad Abode is joining me and sharing about Kale and Potato soup! You should definitely go check out her blog and say hello :)
What I am sharing with you today is so simple that I feel almost silly writing about it. But, it's been a money + resource saver for me, so I thought I'd tell you about it anyway.
Ever wonder what to do with your veggie guts (or the excess you have after cutting up veggies) or veggies that are on their last day?
Well, freeze/use them to make some veggie stock!
Here's how--it's so, so easy:
Take out your fresh or frozen veggie "left-overs":
Stick them in a pot with water (put as much water in the pot as you want veggie stock):
Bring it to a boil and then reduce and simmer for about an hour
Put a colander into a large bowl and pour the veggie + water mixture into it to strain.
Let the stock cool and then dish up into containers. You can keep it fresh in the refrigerator for a few days or freeze it and save it for later.
I'm excited to see what you'll share this week!
Don't forget to use the #savorthesimple hashtag in Instagram and Twitter to share your inspiration + simplicity
Here are some little guidelines for the link-up:
1. I'd love for you to share that you're linking up with me today. You can grab the little button down there or just include a link.
2. Please only link projects/ideas/inspirational posts that have the theme of simplicity. In other words: no Julia Child recipes please :)