If you aren't making your own vegetable stock from scraps then you are literally throwing money in the bin!! The broth you buy from the shelf on the supermarket tastes terrible in comparison to this homemade version. Plus, if you are buying the brands that offer an organic, low salt variety - chances are you are spending a small fortune. You don't need to.
Making Vegetable Stock From Scraps
Using your vegetable scraps; something you would otherwise be throwing into the bin means that this beautiful broth is pretty much free.
Plus: you know what is in it (and what isn't), you are getting your money's worth out of the fresh produce you are buying (super helpful if you are spending big for the good stuff), and it takes very little effort to have it on hand at all times.
Basically, take the veggie scraps you are leaving behind as you cook, pop them in a big Ziploc bag, and store them in the freezer until you have enough.
Seriously, it's that easy. You are saving money and you are being kind to the planet.
What Veggie Scraps Can I Use?
Ok, so you can't add in every veggie, but most things will work.
- green onions,
- carrot peels,
Try and avoid the more bitter vegetables like cauliflower, broccoli, brussels sprouts, cabbage etc.
They will add an unpleasant flavor to your vegetable stock.
Either throw those into compost or the greens bin instead.
How To Save The Vegetable Scraps
The easiest way to do this is to have a large Zipolc bag in your freezer.
When you are cooking keep the off-cuts from the vegetables you are using and when you are finsihed cooking, simply transfer all of the scraps to the Zipolc bag.
When it is full you are ready to make the stock.
Simply add all of the contents of the Zipolc bag to a large stock pot, top with water, add some salt and pepper and you are good to go.
It could not be easier.
Storing And Using Your Homemade Stock
Homemade stock should be stored in glass jars in the fridge.
It also freezes really well, just be sure to make sure you leave enough room in whatever container you are using for the stock to expand on freezing.
TIP: why not try freezing the stock in ice cube trays. Once frozen, transfer to a Ziploc bag and just remove what you need when you need it. This saves you from having to remove a whole jar when you only need a little bit.
when you have your stock ready to go there are so many different ways you can use it:
- homemade stock is the perfect base for homemade soups like this Vegetarian Tortellini Soup;
- it is also great in risottos like this Baked Brown Rice Risotto with Buttered Mushrooms
- in this vegetarian stew from Splash of Taste.
Do you make your own vegetable stock?
How much better does it taste than the store-bought stuff?
Personally, I can't handle the salt in the store-bought stuff since making my own!
Homemade Vegetable Stock From Scraps
- 1 large ziplock bag full of vegetable scraps around 5 cups
- 10 cups of water
- 2 bay leaves
- salt and pepper to taste
- Add the vegetables, water, bay leaves and salt and pepper to a large pot over medium heat
- Bring to a boil, reduce heat to low and allow to simmer for about an hour, uncovered
- Remove from heat and allow to cool. Once cooled, use a strainer to remove all of the vegetable scraps. Keep the liquid and store in the fridge for up to a week, or in the freezer for 3 months
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.