Veggie Stock!

Do you save all your veggie trimmings or those just about to go bad to use in veggie stock or add to your bone broth?

If not, you should! There’s a lot of nutrient density (ie- beneficial vitamins, minerals and micronutrients) in those little odds and ends, you’ve already paid for it, and veggie stock or loaded bone broth is like liquid gold.

There are so many things you can use it for: It adds flavor and nutrient density when cooking grains, drink it like a tea, use it in salad dressings or make your own homemade soups (yes, even in the summer).

I save all stems, trimmings or unused veggies in containers or Ziploc baggies until I have enough for stock, usually about a week or 2.

it couldn’t be easier! Happy stock making!

🥬Place all cleaned stems and trimmings in a pot
🥕Cover with water
🥦Bring to a boil
🍠Reduce to a simmer
🌶Let simmer for 45-60 minutes
🧅Let cool
🍅You can either puree the veggie trimmings in a blender or with an immersion blender or remove them and throw them away/compost them

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