Zero Waste Veggie Stock

Do you want to make the most out of your kitchen's food waste? Look no further than making your own homemade vegetable stock! By saving the scraps of vegetables such as onion and garlic skins, carrot tops, celery ends, broccoli and kale stems, and more in a freezer container, you can easily make a delicious and nutrient-rich broth. Not only is it an easy and cost-effective way to use up food scraps, but it also serves as a great time-saver for those busy winter months when soups are always on the menu. Make a big batch and store it in the fridge or freezer for later use. Making your own vegetable stock is a sustainable and delicious way to reduce food waste and add flavor to your cooking. Yields 8 cups.

Ingredients:

1 tablespoon of oil

8 cups of water

4 cups of veggie scraps

4 garlic cloves, whole or chopped

a few sprigs of fresh herbs or a tablespoon of dried herbs

salt and pepper to taste

Directions:

Add oil to big stock pot and set to high heat. Add all remaining ingredients and bring to a boil. Reduce to simmer, covered, for up to 2 hours. Once ready, allow stock to cool fully. Stain and compost all scraps. Stock is ready to use!