Lately a lot of people are talking about this greatest new thing in the kitchen pantry.
I learned about dehydrating the spent vegetables into powder- years ago while working in a food bank. In the back of the building was an area where we took the spent greens, tomatoes, peppers and carrots. We chopped them up and dehydrated them, then put them in a food processor and turned them into powder. They also dehydrated the old bread and turned that into bread crumbs. The vegetables were bagged up into gallon zip top bags. So were the bread crumbs.
When I asked why this was done, I was told that the powder was cheaper to ship. Whaaaa? Apparently the food bank was shipping food overseas to orphanages. The receiving facility would take the powder and bread crumbs and mix it with hot water to make a porridge. It was probably the most nutritious meal that these children would receive.
I actually thought that it was a pretty good idea and have been doing it ever since. No, I do not make gruel for Steve’s dinner. But I do use it to make vegetable broths. I also sprinkle in soup, on meats, sandwiches and salads for extra flavor.
So, if you have veggies that look a little too droopy for the table, or you just cannot stand to eat another zucchini; turn it into souper powder.