No need to ever waste vegetable scraps anymore making your own delicious homemade vegetable stock! This is practiced in all good restaurants making food from scratch from vegetable scraps/with bones for meat stock, or you can mix it together if your not a straight vegetarian! My grandmother made soup this way & it was the best tasting soup ever!
Here’s what you’ll need ~
- carrots skin, ends
- onion skin & ends
- organic corn husk/core
- tomato scrapes
- potato skins
- celery root
- leftover parsley/cilantro stems
- mushroom ends
- dandelion/wild weed leftovers
- cabbage/lettuce/greens core ends
- broccoli/cauliflower stems
- the list can go on and on…
1. Place vegetables and seasonings in a large pot, and cover with purified water. (You may add bay leaf, pepper corn, and braggs amino acids/coconut amino acids for more flavoring). Optional: add leftover bones for bone marrow nutrients from grass-fed chickens, turkey, or beef.
2. Bring to a boil.
3. Reduce heat and simmer for at least an hour.
4. Then, strain out the vegetables, and your broth is ready for use.
5. If you do not use the broth right-a-way, freeze broth in ice cube trays, then pull out cubes when you need them. Two cubes equal a quarter cup of broth.
Finally when using your pot of stock, you may add fresh vegetable of your choice ~
Here I had add fresh carrots, zucchini, onion, garlic, parsley, small dices potatoes, wild dandelion greens, a hand full of leftover macaroni. I do alternate with my stock using scrap vegetables with grass-fed poultry “bones”, and it taste so fabulous!
Using leftover vegetables for my veggie scrap stock changes all the time, but whatever you make, you can rest a sure that it will be wholesome, nutritious & delicious!!!