You can make stock/broth that is full of flavor and nutrition from vegetable scraps as long as they are from clean, non-moldy vegetables. Not only will you have complete control over what's in the stock/broth, but you'll be saving money by using veggie scraps.
As you prep your meals for the week, keep an airtight container handy to add your scraps to. If you don’t cook often, you can freeze your scraps in a container or bag until it is full and then make your stock/broth. For a lighter-tasting broth, straight simmering the vegetable scraps in water works fine. For a richer, more flavorful broth/stock, sauté or roast the vegetables first. You can use stock/broth as a base for soups, stews, and chilis. It can add extra flavor when cooking grains like rice, quinoa, and farro or making risotto or pilafs. Use it to deglaze pans for sauces. You can also sip it hot as a nourishing broth if you're feeling a bit puny.
The directions below explain how to make the broth/stock on the stovetop and also in the Instant Pot.
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| Here are some veggie scraps I took straight from the freezer. They've been drizzled with olive oil and sprinkled with salt and pepper. |
Here’s how I make a lovely stock/broth:
Pre-heat the oven to 400F. Place the Must-Haves and Other Additions on a sheet pan. Drizzle with a bit of olive oil. Sprinkle with salt and pepper. Toss to coat. Roast for 20-30 minutes. Scrape the roasted veggies into a large stock/soup pot. Add some of the Optional, But Quite Nice ingredients to the pot. Add enough water to cover (about 6-8 cups.) If you have any leftover vegetable broth, you can add some of that as part of the liquid. Bring it to a boil. Turn down the heat to a simmer. Simmer uncovered for at least 30 minutes. Skimming off any foam that rises to the surface using a spoon.
Remove the larger pieces of vegetables with tongs. Put a large strainer over a heat proof bowl (with a spout) and carefully strain the broth/stock. Discard the solids. Once cooled to room temperature, pour the stock/broth into containers.
If using an Instant Pot, follow the above instructions, but add water to the Max Line. Pressure cook for 15 to 40 minutes at High Pressure. When the time is up, allow a Natural Pressure Release.
Pre-heat the oven to 400F. Place the Must-Haves and Other Additions on a sheet pan. Drizzle with a bit of olive oil. Sprinkle with salt and pepper. Toss to coat. Roast for 20-30 minutes. Scrape the roasted veggies into a large stock/soup pot. Add some of the Optional, But Quite Nice ingredients to the pot. Add enough water to cover (about 6-8 cups.) If you have any leftover vegetable broth, you can add some of that as part of the liquid. Bring it to a boil. Turn down the heat to a simmer. Simmer uncovered for at least 30 minutes. Skimming off any foam that rises to the surface using a spoon.
Remove the larger pieces of vegetables with tongs. Put a large strainer over a heat proof bowl (with a spout) and carefully strain the broth/stock. Discard the solids. Once cooled to room temperature, pour the stock/broth into containers.
If using an Instant Pot, follow the above instructions, but add water to the Max Line. Pressure cook for 15 to 40 minutes at High Pressure. When the time is up, allow a Natural Pressure Release.
Must-Haves:
Carrots (leave the tops, ends and skins on for deep flavor and color)
Onions (leave the root end and skins on for deep flavor and color)
Celery (leave the root end, hearts and leafy tops)
Garlic (leave the root end and skins for deep flavor)
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| Here's my stock pot ready with some optional additions that will make my broth especially nice. You'll see some dried mushrooms, a bay leaf, some peppercorns, and fresh, but slightly wilted, herbs like parsley, sage, rosemary and thyme. Water stands at the ready. When the veggie scraps are finished roasting, I'll add them to this pot with the water. |
Other Additions (pick and choose from your veggie scraps)
Leek greens
Fennel stalks and root end
Mushroom stems
Kale or Swiss chard stems
Sun-Dried Tomatoes
Corn cobs (for sweetness, especially in summer)
Bell peppers (stems and core with seeds)
Winter squash skins (for subtle sweetness and added nutrients, however, use no more than 1/8 of the total stock ingredients)
Leek greens
Fennel stalks and root end
Mushroom stems
Kale or Swiss chard stems
Sun-Dried Tomatoes
Corn cobs (for sweetness, especially in summer)
Bell peppers (stems and core with seeds)
Winter squash skins (for subtle sweetness and added nutrients, however, use no more than 1/8 of the total stock ingredients)
Optional, But Quite Nice:
Tomato paste or sun-dried tomatoes (for color and umami)
Dried mushrooms (provides a “meaty” richness)
Parmesan rinds (for umami, optional but quite nice; Parmesan is not plant-based/vegan; some stores will give these away or sell them for very low price)
Soy sauce (just a splash) or miso (2 teaspoons) or nutritional yeast (1 Tablespoon) at the end can enhance savoriness
Whole spices: peppercorns, bay leaves, and perhaps fennel or coriander seeds
Fresh herbs (parsley, thyme, and/or rosemary, leaves and stems)
Salt (a generous pinch)
Herb stems (parsley, thyme, dill)
Avoid:
Bitter greens: Dandelion greens and other highly bitter vegetables can dominate a batch and are best omitted.
Potatoes/Sweet Potatoes: Can make the stock cloudy and starchy.
Artichokes: Their astringency can overwhelm other flavors.
Beets: Impart a strong flavor and will turn your stock pink or red
Cruciferous Vegetables: broccoli, cauliflower, Brussels sprouts will impart bitterness
Storage and Freezing:
Chill in the refrigerator for up to one week. Always use airtight containers to prevent off-flavors. Freeze in different portion sizes (large for soups, ice cube trays for sauces or grains). Label containers with the date.
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