How to Make Vegetable Stock from Kitchen Scraps
RECIPE VIDEO ABOVE. Making homemade vegetable stock has never been easier. Grab your slow cooker and some vegetable scraps and create a flavourful stock that's perfect for soups and stews. I'll show you how.
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Instructions
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MUST HAVE: Make sure your vegetable scraps have some celery, carrot and onion in them for a flavour base. If you don't, throw some in. LEAVE OUT: Leave out seeds (like the inner part of bell peppers / capsicum) and cruciferous veggies like cabbage, broccoli, cauliflower and brussels sprouts. This will cause your stock to become very bitter. Also ditch any mouldy vegetables.RINSE: Make sure you rinse your vegetable scraps before popping them into slow cooker to remove any dirt.STORAGE: Stock will keep in fridge for up to 1 week or in the freezer for up to 3 months. INSPIRATION: Recipe adapted from The Healthy Maven.UPDATES: First Published July 19, 2018. Last Updated December 9, 2018 with more photos & tips. No changes to the recipe. NUTRITION: Nutrition information is a rough estimate based on 1 cup.
Notes
MUST HAVE: Make sure your vegetable scraps have some celery, carrot and onion in them for a flavour base. If you don't, throw some in. LEAVE OUT: Leave out seeds (like the inner part of bell peppers / capsicum) and cruciferous veggies like cabbage, broccoli, cauliflower and brussels sprouts. This will cause your stock to become very bitter. Also ditch any mouldy vegetables.RINSE: Make sure you rinse your vegetable scraps before popping them into slow cooker to remove any dirt.STORAGE: Stock will keep in fridge for up to 1 week or in the freezer for up to 3 months. INSPIRATION: Recipe adapted from The Healthy Maven.UPDATES: First Published July 19, 2018. Last Updated December 9, 2018 with more photos & tips. No changes to the recipe. NUTRITION: Nutrition information is a rough estimate based on 1 cup.
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I love using my slow cooking to make stocks and using vegetable scraps is a great idea! Love this post!
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