Homemade veggie stock

Do you guys follow Tasty on social media?  I do!  I saw this recipe the other day and decided to give it a try: using leftover veggie scraps to make homemade stock.  How did I not think of this sooner?  I’m all about convenience and sometimes it’s just easier to buy veggie stock at the grocery store, but I also don’t mind making my own (when I have enough time and freezer space).  One of the best things about this recipe is that you’re getting a second use out of the veggie scraps, plus it means you don’t have to buy fresh produce that you’re just going to boil to death…

As the video suggested, I placed my veg in a stock pot, covered with water, brought to a boil and let it simmer for 30 minutes.  After those first 30 minutes, I let it simmer for another 30 to let the flavours really intensify.  I did add in some extra garlic cloves and sea salt

The stock came out perfectly!  I used mason jars and ice cube trays to store it once the stock cooled.  This recipe was so easy and one that I’m for sure to use again.
Veggie scraps bag straight from the freezer
Added in some extra garlic & sea salt.
Storing in mason jars for use during the week and freezing in ice cube trays

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