This is a guest post from Lisa Suriano, founder of Veggiecation®, a premier school food service consulting company for independent schools.
Homemade vegetable stock is so simple that you’ll wonder why you’ve never done it before. Not only is it easy, but making your own veggie stock will save you money, lower your salt intake, and reduce food waste.
Creating your own vegetable stock not only benefits your wallet, your body, and the earth, but vegetable stock is a major flavor booster, so using it will have a delicious impact on your food.
You can use vegetable stock to make rice, pasta, sauce, sautés, and more!
Getting Started
Save vegetable scraps (the ends and peels of vegetables) from food prep during the week and store in a bag or jar in the freezer. When you have about 4–6 cups of scraps, or enough to fill half a medium pot, you’re ready to start.
Scraps to Keep
Celery, onions, carrots, garlic, mushrooms
Herbs to Add for Flavor
Parsley, cilantro, thyme, ginger, cloves, rosemary, basil, bay leaves. Use your favorites!
Thinking Outside the Box
Sweet potato, leeks, fennel, asparagus, eggplant, potatoes, corn cobs, squash, kale stems
Avoid
Leafy vegetables like cabbage, broccoli, Brussels sprouts, bok choy (they tend to make stock sour), and anything rotten
Print
Simple Veggie Stock
Cook Time45minutes
Total Time45minutes
Ingredients
4–6 cups of vegetable scraps
6–8 cups of water
Herbs of choice
Instructions
Add vegetable scraps to a large pot and cover them with water.
Bring water to a boil. When water reaches boiling, reduce to a simmer.
Let the pot simmer for 45 minutes to one hour, but no longer. (The longer you cook the vegetables in water, the more bitter the stock.)
Strain stock and allow to cool.
Freeze stock in jars or ice cube trays, or use right away to make rice, cook pasta, boil soup, or prepare a vegetable sauté.
Print
Flavor Boost Veggie Stock
Prep Time5minutes
Cook Time1hour15minutes
Total Time1hour20minutes
Ingredients
1tablespoonolive oil
1–2cloves garlic chopped
4–6cups of vegetable scraps ends and peels
6–8cups of water
Herbs
Instructions
Preheat oven to 450 F.
Toss vegetable scraps with olive oil and garlic and spread evenly on a roasting pan or cookie sheet.
Roast scraps for up to 30 minutes or until slightly browned.
Add vegetable scraps to a large pot and cover them with water.
Bring water to a boil. When water reaches boiling, reduce to a simmer.
Let the pot simmer for 45 minutes to one hour, but no longer. (The longer you cook the vegetables in water, the more bitter the stock.)
Strain stock and allow to cool.
Freeze stock in jars or ice cube trays, or use right away to make rice, cook pasta, boil soup, or prepare a vegetable sauté.
Print
Sweet Tooth Veggie Stock
Prep Time5minutes
Cook Time55minutes
Total Time1hour
Ingredients
4–6cups of naturally sweet vegetable scraps carrots, onions, fruit
1–2teaspoons brown sugar
6–8cups of water
Herbs
Instructions
Add vegetable scraps to a saucepan. Cook on medium to high heat for 8–15 minutes, stirring often, until golden brown.
Add brown sugar to pan and cook until sugar melts.
Add vegetable scraps to a large pot and cover them with water.
Bring water to a boil. When water reaches boiling, reduce to a simmer.
Let the pot simmer for 45 minutes to one hour, but no longer. (The longer you cook the vegetables in water, the more bitter the stock.)
Strain stock and allow to cool.
Freeze stock in jars or ice cube trays, or use right away to make rice, cook pasta, boil soup, or prepare a vegetable sauté.
About Lisa Suriano Lisa Suriano is a certified nutritionist who holds a Master’s Degree in Nutrition and Food Science and specializes in school food service as the Director of Operations for J.C. Food, a premier school food service consulting company for independent schools. Lisa founded the evidence-based, culinary-nutrition education program Veggiecation®, which introduces thousands of children and families to the delicious world of vegetables. She is thrilled to partner with Healthfirst to help introduce practical and palate-pleasing ideas for incorporating more fresh fruits and vegetables into the lives of the community!
If you live in New York City or Long Island and want more information about our health plans, please click here.
Please note that clicking on this link will take you away from the Healthfirst Healthy Living website.
Healthfirst is the brand name used for products and services provided by one or more of the Healthfirst group of affiliated companies.
This health information or program is for educational purposes only and not intended to treat, diagnose, or act as a substitute for medical advice from your provider. Consult your healthcare provider and always follow your healthcare provider’s instructions.
We have updated our Terms of Use and Website Privacy Policy, effective October 15th, 2020. You can review the updated Terms of Use here and Website Privacy Policy here.