No-Waste Veggie Stock Recipe

No-Waste Veggie Stock

Coconut Free

Sugar Free

Gluten Free

Nut Free

Legume Free

Seed Free

Dairy Free

Grain Free Diet

Egg Free

Vegan

Vegetarian

Paleo Diet

Primal

Keto Friendly

220

Favorite
Share
PRINT

Description

Next time you have a pile of veggie scraps after cooking, don’t toss them! Keep them in a container in the freezer, adding more scraps throughout the week as you prepare your meals. Then use those leftover scraps to create a delicious vegetable stock to sip on cool nights or to use in recipes. Choosing 100% organic produce ensures your vegetable stock is of the highest quality and free of harmful pesticide residue.

Serves

6-8 cups

Total Time

1 hour 5 minutes

Ingredients

1 gallon-sized container of vegetable scraps; you can use any clean organic vegetable scraps or produce that has moved past its prime

Onion scraps and skins

Green onion and leek tops

Garlic and shallot scraps and skins

Carrot peels and clean ends, (the leaves may create bitterness so use those for pesto!)

Celery tops and/or wilted celery stalks

Sweet potato skins and pieces

Mushroom pieces and stems

Fennel stalks and fronds

Cruciferous vegetables such as broccoli and cauliflower stems, (these can overpower the broth, so use sparingly and balance them with sweeter root vegetables such as carrots, onions, or sweet potato scraps)

Wilted parsley, cilantro, or other herbs and greens, (kale, spinach, etc.)

Any other vegetable scraps you want to throw in!

Enough clean water to cover

Optional organic ingredients to add for flavor

1 large white, yellow, or red onion, skin on and quartered (if you don’t have onion scraps in your container)

1-2 large organic carrots, roughly chopped (if none in your container)

2-4 organic Roma tomatoes, sliced in half lengthwise and seeded (for color and umami flavor)

1-inch knob ginger, (no need to peel)

1-2 organic garlic cloves, (if none in your container)

Fresh herbs, (rosemary, basil, thyme, etc.)

Natural Grocers Brand Bulk seasonings

Real Salt, to taste

Organic Black Peppercorns

1 teaspoon Organic Dried Thyme

2 Organic Bay Leaves

Directions

1. Place the frozen or thawed vegetable scraps into a large stockpot or Dutch oven; if the scraps are frozen, the time to prepare will be slightly longer.

2. Add additional vegetables or seasonings as desired.

3. Add enough filtered water to cover the vegetables, then bring to a boil. Decrease heat, cover the pot, and simmer for 1 hour.

4. Taste the broth for seasoning, adding salt, pepper, and/or any herbs you like.

5. Drain the broth through a fine mesh strainer or nut bag into a clean container. Store in the refrigerator for up to three days, or the freezer for up to three months.

Nutrition Information

per one 8 oz serving *macros will vary depending on ingredients used*

Calories	Carbohydrates	Protein	Fat	Fiber
15 kcal	3 g	1 g	0 g	0

39.709921, -104.987224

Denver - Design District - Alameda and Broadway