Homemade Veggie Stock

This week I tried something I have been looking forward to doing for months-making my own homemade veggie stock! I have never tried doing this because it sounded like something that would be complicated and super advanced but honestly it is so simple.

Over the past couple months, I have been trying to save veggie scraps in a bag in my freezer. I haven’t remembered every time to do this however, I finally had enough to have 2 full bags worth of veggie scraps.

You can throw in onion peels, garlic peels, carrot shavings, cucumber pieces, mushroom stalks, kale stalks, used bay leaves, fennel stalks etc. Just put any unspoiled remains that you don’t plan on using in your cooking in a large bag or container in your freezer. It is best to use the veggie scraps within 6 months.

After months or just weeks of collecting your scraps, you should have enough to make a yummy homemade stock! I found the idea of making this from scratch very exciting…#foodnerd 🙂 Even though summer is upon us in most parts of the world, soup is still suitable for any season since you can serve it hot or cold. Sweden is still a little chilly so I will continue eating my soup warm for a while.

Not only is this stock healthier since you have the control over how much sodium you add to it, but it is also environmentally friendly. If you are trying to become more conscious with food waste, this is a great alternative to getting more life out of your food before using it as compost or throwing it away. Of course I still use ready-made stocks or broths (hello convenience) but I look forward to making more homemade stocks to keep on hand on a regular basis.

So, I know you all must be dying to know how to make it right?! Scroll down to get the recipe!

Homemade Vegetable Stock

Re-use your vegetable scraps to make a warming veggie stock! 

Course Soup
Total Time 30 minutes
Author Julienne Johansson


  • carrot peels
  • onion peels
  • garlic peels
  • kale stalks
  • fennel stalks
  • mushroom stems
  • cucumber
  • used bay leaf


  1. Collect unspoiled vegetable scraps in a plastic bag or container in your freezer. Veggies can be kept in freezer up to 6 months. Once you have at least one full bag, use them to make veggie stock. 

  2. Empty the bag or container in a large pot. 

  3. Cover the veggie scraps with water so they are floating. 

  4. On the stove, simmer the veggies for at least 30 minutes. Depending on the veggie scraps you added, the stock will be deep brown, yellow or reddish in color. 

  5. Pour the stock through a strainer into a large bowl that can tolerate heat and dispose of the used veggie scraps. 

  6. Let the stock cool. Once cooled, save in the fridge for up to 4 days or in the freezer for 3 months in bags or containers. I prefer to preserve the stock in 2 cup servings and add it to soup. Enjoy! 

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Homemade Veggie Stock

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Homemade Veggie Stock
Easy recipe for homemade veggie stock using leftover vegetable scraps.
  1. Collect unspoiled vegetable scraps in a bag or container in your freezer. The scraps can be kept in the freezer for up to 6 months. Once you have at least one bag of frozen veggie scraps, empty them into a large pot.
  2. Cover the veggies with water and simmer for 30 minutes. The stock should be a deep brown, light yellow or reddish color depending on the veggies you have added.
  3. Pour the stock through a strainer into a large bowl. Dispose of the used veggie scraps. Let the stock liquid cool before storing it into a container or plastic bag.
  4. Store in a container up to 4 days or in the freezer for 3 months. I recommend separating the stock into 2 cup servings and use in any type of soups. Enjoy!

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