Learn how to make homemade vegetable stock from kitchen scraps. This is a great way to reduce kitchen waste and make healthy, nutritious broth that adds a ton of flavor to soups, curries, gravies, sauces etc. Vegan, gluten free, whole 30 and just plain delicious.
5cupsAssorted Vegetable Scraps peels and pieces of bottle gourd, cauliflower, broccoli, mushrooms, carrots etc.
1Small bunch Parsley and Thyme
Put about 5 cups of assorted vegetable scraps like peels of carrots, onions, bottle gourd as well as stalks of cauliflower, broccoli, mushrooms etc. in a large pot. Add 3 litres of water along with bayleaf, peppercorns, parsley and thyme.
Once the stock starts to boil, reduce to a simmer and let cook for about 40 minutes to an hour so that the vegetables release their aroma and flavor into the stock.
Strain and use as a base in soups, sauces and curries.
Optimal Simmering Time: The optimal time for simmering vegetable stock is 45 minutes to an hour. Any longer, and it starts to lose its flavor.
Storing Stock: This stock lasts for 5-7 days in the refrigerator. Alternatively, you can freeze the stock in ice trays and use the cubes as required. Frozen stock is good for up to a year.