"Scrap" Veggie Stock

All peels and scraps from your veggies you use for your daily cooking, simply all organic parts that you would normally discard.

Salt & Pepper

1 tsp homemade apple cider vinegar

Water

Silicone ice molds

A large pot

Cheese cloth

Strainer

Recipe

In a bowl on the counter, collect all your scraps from your daily cooking. You may keep a larger bowl, and collect for a few days in a row.  Make sure to keep in the fridge in between days.

Put all the scraps that you saved in a large pot.

Cover with drinking water, and salt and pepper to your liking.

Add in a pinch of vinegar for mineral absorption.

Boil.

Return to low heat and simmer for a few hours.



Serving

Let your stock cool on the counter after you remove from the heat.

Once cooled, strain through a cheese cloth and place in the ice molds.

Keep in the deep freezer and use as you wish in your soups and vegetable dishes in place of water.

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