Veggie Stock Recipe

How to Make Vegetable Stock 

Today Chris made vegetable stock with the scraps and leftovers from  cleaning veggies for salads and dinner prep.  He tossed them all in a big pot, covered them with filtered water, and added some sea salt.  He brought it to a boil, let it boil for a few minutes.  Next, he strained it with a fine mesh strainer into a glass jar.  We had a cup of the hot broth and it tasted great!  Warm, flavorful and soothing.

You can use it just like you use any broth in a recipe or just drink it.  The important thing is use only organic veggies and don’t use the butts or any bruised or gnarly parts.  And, make sure you wash your veggies well prior to cutting them up. We even used the skin of the onion. 

Ingredients

• Pieces and parts of veggie scraps (or just clean what ever veggies you’d like to use) carrots, celery, onion, turnips, cabbage, greens, etc. (experiment!)
  
• Large Pot
  
• Filtered water to cover
  
• Sea Salt (approx. 1 TBS  depending on the the volume of water)

Instructions

Put all the veggies in a pot.  Cover with filtered water.  Add salt.  Bring to a boil.  Let boil for about 10 minutes.  Pour through a fine mesh screen into a jar (glass is best).  Store in the refrigerator.  Use within a week.