Have you ever peeled carrots, or trimmed of broccoli stalks and wondered if there might be a way to make use of these nutrient-rich vegetables, instead of throwing them away (or composting?). Here's our quick and dirty solution that will make sure you always have some soup stock ready for any recipe.
- When you're cutting up veggies, save anything that isn't rotting. Nearly any vegetable will do: carrot peels, celery roots, kale & broccoli stems, woody stalks of herbs, onion & garlic skins. . . I would leave out anything that is particularly pungent, like asparagus
- Save all your scrap in a re-sealable container in your freezer. I like to re-use a gallon size plastic bag that fits in the door of my freezer. This is the perfect amount to fill an entire crock pot when filled.
- Toss frozen vegetables into a crock pot or large stock pot on the stove, then root around in your spice cupboard and toss in a small handful of any of the following: peppercorns, coriander seed, garlic powder (or fresh minced), bay leaves, rosemary. ( I don't usually add salt as I like to have stronger control over the sodium when I'm using the finished broth in a recipe.)
- Cover the entire contents with water and put a lid on top. Let simmer 6-8 hours.
- Using. a pair of tongs, pull out scrap to strain in a colander to get the majority of liquid reserved, and discard (compost!) scraps. Then strain broth a second time through a fine metal sieve to remove any tiny bits of debris.
- Freeze for future use, or add salt (or chicken/beef bullion) to make a flavorful broth. We used this stock to make a great base for Matzo ball soup!