Leftover Vegetable Peel Stock

A great way to use vegetable peelings to make delicious soup.

soup-stock_hp.jpg

I hate wasting food, and try to do everything I can to use my leftovers in creative ways, including this recipe that uses vegetable peal to make a delicious and rich stock.

Ingredients

  1. whole peppercorns
  2. 4 Tablespoons salt
  3. fresh parsley
  4. leftover garlic peels
  5. leftover tomatoes
  6. 3 whole garlic cloves
  7. leftover onion peels
  8. 1 whole onion
  9. leftover celery stock
  10. 2 whole celery stalks
  11. leftover carrot peels
  12. 4 quarts water
  13. 3 carrots, whole

Directions

In a large stockpot, add leftover vegetables, parsley and peppercorns. Fill the pot with three quarts of cold water, and cover pot with lid.

Bring soup up to a boil then reduce heat to low. Simmer uncovered for one hour. Pour soup through a strainer into a large bowl, discarding vegetables and herbs, then season stock with salt.

Freeze vegetable stock in plastic containers or ice cube trays for up to 6 months.

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Shannon Sarna is the editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and currently lives in Jersey City, NJ. To see what Shannon is cooking and eating, follow her on twitter @shasarna and on Instagram.

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