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Wholesome End-of-Summer Vegetable Stock Recipe Easy Homemade Scrap Soup

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A nourishing and flavorful vegetable stock made from kitchen scraps and seasonal produce, perfect as a base for soups, risottos, and sauces. This easy homemade recipe transforms leftover vegetable trimmings into a rich, comforting broth.

Ingredients

Scale
  • About 6 cups (1.4 liters) vegetable scraps: peels, ends, and trimmings from carrots, celery, onions, tomatoes, bell peppers, zucchini, and mushrooms
  • 1 medium onion, quartered
  • 2 medium carrots, peeled and chopped (or just use peelings)
  • 2 celery stalks, roughly chopped
  • 3 garlic cloves, smashed
  • 2 sprigs thyme
  • 1 bay leaf
  • A handful of parsley stems
  • 1 teaspoon whole black peppercorns
  • 8 cups (2 liters) filtered or spring water
  • 1 tablespoon olive oil (optional, for sautéing scraps before simmering)
  • 1 teaspoon apple cider vinegar (optional, to help extract minerals)

Instructions

  1. Collect about 6 cups (1.4 liters) of mixed vegetable scraps, avoiding bitter vegetables like broccoli stalks or cruciferous vegetables. Rinse lightly if needed.
  2. Roughly chop 1 medium onion, 2 carrots, and 2 celery stalks. Smash 3 garlic cloves with the side of a knife.
  3. Optional: Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add onion, carrot, and celery pieces and sauté for about 5 minutes until softened and fragrant.
  4. Add the vegetable scraps, smashed garlic, thyme sprigs, bay leaf, parsley stems, and black peppercorns to the pot.
  5. Pour in 8 cups (2 liters) of filtered water, ensuring vegetables are fully submerged. Add 1 teaspoon apple cider vinegar if using.
  6. Bring the liquid to a simmer over medium-high heat, then reduce to low to maintain a gentle simmer. Avoid boiling vigorously.
  7. Simmer gently for 45 to 60 minutes, stirring occasionally and skimming off any foam or scum that rises to the surface.
  8. Strain the stock through a fine mesh strainer lined with cheesecloth or a clean kitchen towel into a large bowl or heatproof container. Press gently on solids to extract liquid without overdoing it.
  9. Let the stock cool to room temperature before refrigerating or freezing. Store in airtight containers.

Notes

[‘Avoid bitter vegetables like broccoli stalks or cruciferous vegetables to prevent bitterness in the stock.’, ‘Keep the simmer low to avoid cloudiness and bitterness.’, ‘Skim foam frequently for a clear broth.’, ‘Do not salt the stock during cooking; season dishes later.’, ‘Optional sautéing of vegetables before simmering deepens flavor.’, ‘Add herbs at the start or during the last 10 minutes for fresher flavor.’, ‘Roasting scraps at 400°F (200°C) for 20 minutes before simmering adds a toasty depth.’, ‘Store stock in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.’, ‘Reheat gently over medium-low heat to preserve flavor.’, ‘Use frozen scraps if needed; thaw before simmering.’]

Nutrition

Keywords: vegetable stock, homemade broth, scrap soup, vegetable scraps, easy vegetable stock, seasonal cooking, vegan broth, vegetarian broth, gluten-free broth

Find it online: https://shimmersnack.com/wholesome-end-of-summer-vegetable-stock-recipe-easy-homemade-scrap-soup/