This is the easiest way to make the most of your ingredients, saving your vegetable ends in a Ziploc bag in your freezer until it’s full, then making a mineral rich stock that can act as cooking liquid or the base of a simple soup. Kombu accentuates the mineral content available from the vegetables and packs a punch of vital sea minerals as well.
Save your veggie ends in the bag until it’s full, then make this stock. Voila! How green of you:)
- 1 gallon size bag full of vegetable ends (onions, carrots, celery, fennel, garlic skins, parsnips, scallions, and herb stems like thyme, rosemary, etc.)
- 6-8 black peppercorns
- 2-3 bay leaves (fresh if possible!)
- 2-3 2-inch pieces of kombu
- Put all ingredients in a large stock pot and cover with water. Bring to a boil then lower heat to a simmer. Partially cover the stock with a lid, and allow to simmer for 1½ hours.
- Strain and store for cooking use, or use immediately in a soup, as a base for rice cooking, or anywhere water is used in a recipe.
- *For a rich chicken stock: add 1 whole chicken or 4 lb. chicken bones and 1 Tbsp. apple cider vinegar to the above ingredient list. Bring to a boil and then lower heat to simmer 8-10 hours. Strain and chill. Drink as a soup (season with salt or miso) or use in place of water in any recipe including braises, soups, sautéing, or grain or bean cooking.