HOMEMADE VEGGIE STOCK ✨ I recently did a survey on my stories asking what you want to see more of, and one of the biggest trends was talking more about environmental sustainability tips. I’m definitely no expert, but I’m so excited to be sharing more of this side with you! 🌿.
One of the ways I make use of veggie scraps is by making them into a delicious homemade veggie stock! I just save veggie scraps (think ends of onions, garlic, carrots and celery) in a bag in the freezer. Once the bag gets full, I add the scraps to a large pot of water, add 6-12 cups of water (depending on how much stock you want!), add a few cloves of garlic, 3 bay leaves, a palmful of salt, pepper, and dried parsley, and simmer over medium heat for 3-4 hours, then strain to get rid of the scraps. You’ll be left with a delicious veggie stock that can be used right away or frozen for 1+ months! Have you ever tried making your own veggie stock?! ✨.
For this recipe, click the link in my bio for chickpea noodle soup, or go to www.tastingtothrive.com ✨