Trash Vegetable Stock

I haven’t blogged in almost 3 months and I return with a post like this!! Apologies, I know the name of this post is a bit gross. I hope you aren’t conjuring up images of me picking through my trash.

Well actually, I am using “trash” to make a delicious soup, however, it’s “saved” trash. When I cook, I keep all of my carrot peelings, potato skins, onion skins, leek leaves, etc., in a container/freezer bag in my fridge. Generally, after about 2 weeks, I have enough scraps to make a soup stock.  This soup stock is cheaper than what you’ll find at your grocery store, healthier, it’s eco-friendly, as it offers an alternative for those who can’t compost, and best of all it’s delicious! Moral of the story, your trash could really be your treasure!

This won’t be a formal recipe, but a foundation recipe for your next soup stock. The measurements don’t need to be perfect, so just throw in what you have and work your magic.

What you need.

  • Veggie scraps – I used about 1 liter of carrot, onion, leek and scallion scraps
  • 2 – 3 carrots
  • 2 celery stalks
  • 2 large onions cut in half (keep the peel on)
  • 6 cloves of garlic, unpeeled
  • 1 cup of fresh mushrooms or 1/4 cup of dried mushroom soaked in 1 c. warm water
  • 4 TBSP of olive oil
  • 8 – 10 fresh parsley sprigs
  • 2 bay leaves
  • 1/2 c white wine
  • 8 cups of water
  • salt and pepper to taste

How to make it.

  1. Preheat oven to 400 F (app. 205 C)
  2. Place all carrots, onions, potatoes, garlic and fresh mushrooms (if using dry, keep them on the side) in a roasted pan. Drizzle with olive oil. Put the pan in the oven and roast for about 45 minutes or until veggies are nice and brown. You may have to turn the veggies a couple of times to make sure it roasts evenly.
  3. Scoop the ingredients into a stockpot. Add your scraps and remaining ingredients (excluding the salt and pepper). Bring the contents to a boil, then partly cover and reduce heat.
  4. Cook until veggies are soft (abt. 45 minutes)
  5. Strain the mixture, pressing the vegetables to extract the juice.
  6. You can season your stock now or when you’re ready to use your stock later, this is really up to you.
  7. Season with salt and pepper to taste.

This made about 3 quarts (little less than 3.5 liters). Add this stock as a base to your soups and enjoy. Now you’ve really turned your trash into a treasure.

Have you tried your hand at making soup stock?

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