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Spring Challenge Day 14- Veggie Stock

Making Your Own Vegetable Stock

Get the biggest pot you own and fill 3/4 of the way with leftover fresh vegetables. For example:

Onion peels

Carrot peels and ends

Parsnip peels and ends

Squash peel

Mushroom stems

Parsley stems

Celery leaves and ends


I always throw in a few apple cores or pear cores, a piece of ginger, and a whole carrot and onion or two. You can also add some bay leaves,  peppercorns or other spices to your liking. Fill pot to the brim with water and bring to a boil. Turn heat to lowest setting and simmer until liquid has reduced by half. Strain and put into jars and store in fridge or freeze.



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