Homemade vegetable stock from scraps is a super simple way to reduce waste, and save money! Good quality vegetable stock (made with real vegetables), can be quite expensive. This makes about 3 jars, I love to keep some in the freezer to quickly add to recipes!
What to Add:
No real recipe, keep your scraps in a freezer bag, when it’s full – make the stock! The First 4 ingredients are key, the next 3 are optional
- Carrot peelings and ends
- Onion exterior and ends
- Celery interior and ends
- Garlic Scraps
- Mushroom Stems (if you don’t eat them)!
- Leak Scraps
- Kale stems (only a few)
- Too many Crucifourus veg (1-2 cauliflower or broccoli stems won’t hurt, but they don’t add much flavour)
- Starchy vegetables like potatoes/sweet potatoes, turnips, and beets
- Limp vegetables like spinach, lettuce, zucchini
Uses: I love to use to flavor simple dishes or add to soups
- Sub for cooking lentils/beans/rice instead of water for flavor
- Frying vegetables instead of using oil
- Adding to curries
- Using for soup – I love this carrot soup!
- Carrot Scraps
- Celery Scraps
- Onion Scraps
- Garlic Scraps
- Optional: Mushroom Stems, Kale Stems, Leek stems
- 2 Bay Leaves
- 1-2 cloves of Garlic
- Optional: Fresh Thyme, Fresh Turmeric, 1 Tbsp Tomato Paste, 1 Tbsp Nutritional Yeast
- As you are cooking save your carrot tops or peels, celery stems or inside of celery, ends of your onion, and garlic. Keep in a large freezer bag or Tupperware in the freezer until ready to make stock.
- Your bag should consist of mostly onion, carrot, garlic, and celery for the most authentic tasting stock, but also feel free to add in some mushroom stems (if you don't eat them), kale stems, or leeks.
- If your bag is not completely full feel free to add whatever fresh vegetables.
- Add in bay leaves, garlic, and fresh thyme turmeric or nutritional yeast (if adding)
- Add to a large pot and cover with water (about 10-12 cups)
- Bring water to a boil, then let it simmer for about 1 hour. Alternatively, cook in your instant pot for 40 mins.
- Let cool slightly, then strain into a bowl. Compost the scraps and save the broth in jars.
- I like to keep some containers in the freezer and some in the fridge.