This is a nutritious homemade version of store-bought veggie broths and stocks, using leftover veggie scraps! If you haven’t already, start saving your veggie cut-offs in a sealed container (preferably stainless steel rather than plastic) in the fridge. A wide variety of veggies will boost the nutritional goodness.
This is a great plastic-free, zero-waste, highly nutritious alternative that helps minimise food wastage!
Before we get started in making this highly nutritious veggie stock – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make this low-waste veggie stock, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how it went for you!
DIY Veggie Stock
To make some veggie stock from veggie scraps, begin by collecting some veggie cut-offs in a sealed container and keep stored in the freezer until you have enough to make your veggie stock with! (It takes me a month or two before I fill up a big container).
- Organic veggies scrap cut-offs (can be things like onion skins, garlic, turmeric, chilli, ginger peels, carrot tops, mushroom stems, leeks, celery tops, coriander and other herb trimmings, the ends of kale, etc.)
- 12 cups filtered water
- 1 tbsp peppercorns
- 1 tbsp sea salt
- 2 tbsp ground turmeric
- 1 tbsp ground coriander
- 1/2 tbsp paprika
- Add everything to a large saucepan and bring to a boil. Simmer with the lid on for about an hour.
- once everything has been cooked down, strain the liquid into a large bowl.
- With the veggie scraps, let them completely cool, then blend up into a pulp in a food processor or high speed blender (you may need to remove onion and garlic skins beforehand and compost, as they won’t blend).
- Once blended, pour mix into ice cube trays and freeze. The make veggie bouillon/paste cubes!
- You can also freeze some of the stock to make cubes too if looking to store it long-term. Otherwise, with the leftover stock liquid, let it cool completely, then pour into large glass jars and store in the fridge, or freeze, until ready to use.
Note: For an even richer veggie stock, place ingredients and water into a slow cooker and heat overnight (this will produce that dark, rich stock). Plus, slow cookers are actually very energy efficient!
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. It’s important to check with a doctor before taking this or any new product, especially if taking any other medicine or supplement or if pregnant or nursing. Be sure to check ingredients to make sure there is no risk of an allergic reaction to it.
Have you made your own stock before? What was it like?! Share in the comments below.
Lots of love,