How to Make Veggie Stock from Scraps (Complete Guide!)

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Introduce the concept of veggie stock and its differences from chicken stock.

Show a bag of frozen vegetable scraps pulled from the freezer, including random pieces of onion, carrots, and tomatoes.

Explain the importance of using vegetable scraps and not buying fresh veggies specifically for stock.

Demonstrate adding a half onion and some garlic to the stock pot, cutting the garlic in half to expose the surface area.

Add whole carrots and celery pieces that are about to go bad into the pot.

Discuss the flexibility of the recipe and mention that you can use any oniony type vegetables.

Add a shallot that has been on the counter for a while into the pot.

Explain that dirt on the vegetables can be wiped off, and that it's okay to leave skins and roots on since the stock will be strained.

Fill the pot about a third to halfway with the vegetable scraps and then fill the rest with filtered water.

Bring the mixture to a boil and then reduce to a simmer for two to three hours.

After simmering, strain the stock through a fine mesh strainer to remove solids.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary