Veggie Stock
featured in 7 Unexpected Ways To Use Kitchen Scraps
Say goodbye to store-bought stocks and hello to this homemade Veggie Stock that's bursting with flavor! It's the perfect base for all your soups, stews, and sauces, giving them that extra depth and richness you've been craving.
Tasty Team
95% would make again
Under 30 minutes
Inspired by thekitchn.com
Under 30 minutes
Ingredients
for 10 servings
- celery, top and bottom
- onion, top and bottom skins
- carrot, ends and skin
- potato, ends and skin
- asparagu, bottom stalks
- 1 cup brussels sprouts (100 g), extra leaves and bottoms
- mushroom, stem
- bell pepper, top and bottoms
Nutrition Info
- Calories 5
- Fat 0g
- Carbs 1g
- Fiber 0g
- Sugar 0g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Collect veggie scraps in a resealable container and freeze for up to 6 months.
- When you have enough scraps to make stock, add the scraps to a large pot and cover with water.
- Simmer over medium-low heat for at least 30 minutes, up to 3 hours.
- Strain the stock and transfer the liquid to resealable containers.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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Inspired by thekitchn.com