Making your own vegetable broth or stock is so easy, and you can save kitchen scraps from becoming food waste in the process.
I have been saving my food scraps in the freezer for a couple of weeks now. Onion skins, celery hearts and leaves, spring onion ends and more.
Turns out, these food scraps are not so scrappy after all, and can be used to flavour a simple veggie broth or stock.
So, what's the difference between broth and stock?
Broth, is seasoned, while stock, is not. So the following recipe can be used for both vegetable broth or stock. To make stock, skip adding salt and pepper at the end.
Base ingredients
Your starting point for veggie broth or stock is onions (or a member of the onion family), celery, and carrots. From there, you can tailor your broth to what you're going to be using it for. This is where the veggie scraps come in.
Why should you use kitchen scraps?
Using vegetable peelings, stalks, and leaves can be a great way to save money and avoid wasting food. When we throw away good food, all the nutrients, and energy that went into producing it are lost. It's against all logic to waste food in our world where food insecurity and starvation is a reality for many.
Collect your scraps in a container, freeze them, and when you have a few cups worth, make broth.
There are so many different things you can save. Here are some ideas from the Kitchn:
- Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms, and asparagus. Corn cobs, winter squash skins, beet greens, and herbs like parsley and coriander are also good additions.
- Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes.
- Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
Note: Beetroots and onion skins will turn your stock red or a yellow/brown, so as long as you don't mind this, feel free to use them.
I made the mistake of using kale stems once, which come from the same family as broccoli. My stock turned out quite bitter. You would probably be better off using kale stems in this delicious pesto.
Close the loop
Since we are making vegetarian stock, you can still compost the vegetables after straining out the stock. More on composting here.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 2 large onions, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped
- 8 cups water
- Frozen vegetable scraps (2-3 cups is a good amount)
- 2 bay leaves
- A few sprigs of parsley and thyme
- Salt and pepper to taste (omit these if you're making stock)
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
- Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme.
- Reduce heat to low and simmer, partially covered, for 45 minutes.
- Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; put solids aside (can compost these later).
- Once the broth has cooled, transfer it to airtight plastic containers and store it in the freezer.
Tip: Freeze in smaller portion sizes so you don't need to thaw everything each time you need broth. Even ice cube trays can be used.
Do you have any tips for making broth or stock using scraps? Leave your comments below!
READ THIS NEXT: [Infographic] Food waste facts to make you think twice
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FAQs
Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes.
Is it cheaper to make your own vegetable stock? ›
Making vegetable stock costs virtually nothing.
You're using ingredients that you already have in the fridge, so, really, it just costs a little bit of your time to make a flavorful stock.
How do you make vegetable stock cubes from scraps? ›
and make your own stock cubes. Use any vegetable peels, stalk, leaves, or any leftover veggies. Roughly chop them down, add to a pan with herbs, salt, spices and cook until most of the moisture evaporates. Now blend until you get a smooth texture.
What is the difference between homemade vegetable stock and broth? ›
When it comes to vegetable broth vs. stock, they're the same thing. Vegetables don't contain gelatin, so it's impossible to make a vegetarian stock without bones. The major difference between the two at the grocery store is the broth may contain salt.
What should I not put in vegetable stock? ›
What Not to Use for Making Vegetable Stock
- Moldy or rotten vegetables. ...
- Anything with a very strong, specific flavor (or color)—Cabbage, broccoli, artichokes, and beets are a few examples.
Avoid These Vegetable Stock Mistakes
A couple — red onion skins, red chard stems and red beets — will tint the stock purple.
Why is my homemade vegetable stock bitter? ›
Some vegetables just don't taste great in a stock! Cruciferous vegetables will get funky tasting, and seemingly mild vegetables like zucchini, green beans, and bell peppers can get bitter if simmered for too long. Ultimately, if it doesn't add, it subtracts!
How long does homemade vegetable stock last? ›
Being free of meat, homemade Vegetable Stock will last at least 5 days in the fridge, or 3 months in the freezer. When freezing, I typically freeze in 1 cup measures, just to make it easier to portion out (rather than defrosting an entire 1 litre batch just to use 1 cup).
Can you put onion skin in vegetable stock? ›
Save those vegetables that may have lost their crunchy appeal for a flavorful veggie stock. Even if stored properly, celery and carrots may become floppy after some time, but don't let them go to the compost. Throw in your onion skins, potato peels, and other veggie scraps from cooking to add more flavor to the mix!
Can you put tomato scraps in vegetable stock? ›
Tomatoes and tomato skins: Some of my favorite leftover vegetable scraps to add are tomatoes and tomato skins. These pantry-classic ingredients add a bright and sweet flavor to any homemade broth. Vegetable peels: Nearly any vegetable peel will work in this flavorful stock recipe, from carrot peels to squash peels.
The Best Vegetables for Vegetable Stock
Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.
Can you put bell peppers in stock? ›
Consider adding other vegetables and herbs to the stock, like mushrooms, eggplant, asparagus trimmings, corn cobs, fennel stalks and trimmings, bell peppers, pea pods, chard stems and leaves, celery root trimmings, potato parings, marjoram stems and leaves, and basil stems and leaves.
How healthy is homemade vegetable broth? ›
Vegetable broth contains iron that helps to stimulate the formation of red blood cells, helping to avoid anemia, increase energy levels, and avoid tiredness. Homemade broth helps to manage body metabolism, optimizing nutrient absorption, and resulting in a lighter feeling.
Does homemade stock taste better? ›
But it's especially important to use homemade if you're making any kind of chicken soup, whether that's a classic chicken noodle or matzo ball: Nothing you buy in a box or can will provide nearly as much richness and deep flavor.
Is drinking vegetable broth the same as eating vegetables? ›
While broth is a healthy addition to your diet, always depending, of course, on how it's made, it is definitely not a substitute for solid food. It has, for example, no fiber, which our bodies need to maintain optimal digestive health.
What veggies are not good for stock? ›
7 Vegetables to Avoid Adding to Vegetable Stock
Leafy green parts of carrots and celery. 2. Brassicas, including cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, collard greens, kohlrabi, and kale. 3.
Can I use any vegetables for stock? ›
Good stock really is key. I prefer whole vegetables for my stock, rather than scraps. I use: onions, carrots, celery, leeks, garlic, thyme, parsley, bay leaves, and black peppercorns.
What ingredient should not be added to a stock? ›
Exclude fatty ingredients: I don't see the need to add particularly fatty ingredients (e.g. chicken skin) to your stock. Save it for something else! Skim fat as you go: Once your stock or broth is cooking, occasionally remove the fats that rise to the top. This is easier on pots with a smaller diameter.
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