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Posted on Feb 10, 2017 in Featured | 0 comments

Homemade Veggie Stock

Homemade Veggie Stock

I’ve had kind of a rough week in the kitchen. I encountered various frustrations, messed up a few recipes, made some silly mistakes, and even made myself ill one night, entirely by accident. The cold winter weather has been affecting me more than I realized.

But this homemade veggie broth was perfect, and it was exactly the comfort in the kitchen (and in my belly) that I was looking for. And it’s practically foolproof (thank goodness).

My favourite part about making this is that I get to use up all of my kitchen scraps. I love the idea of recycling the parts of an ingredient that otherwise would’ve gone into the trash. I also like the versatility of the broth. It’s so easy to change it up.

For this recipe, you will need

A bag of kitchen scraps from your freezer

1 tbsp of Omega Nutrition Apple Cider Vinegar

Additional seasonings of your choosing, such as bay leaves, garlic gloves, fresh ginger root, Thai chilli peppers, dried spices or fresh herbs

At least 1 tbsp of Omega Nutrition Garlic Chilli Flax Oil


I used a full freezer bag of veggie scraps, with approximately 3-4 weeks of trimmings saved up. This bag contained almost all of the bits and pieces that had been on my cutting board in the last month or so, and lot of things that looked like they should have gone straight into our compost bin.  I saved onion skin, garlic peel, mushroom stems, broccoli stalks, yam and turnip ends, carrot tops, scallions that had started to wilt in the fridge, some leftover zucchini, various veggie skins, and a few other odds and ends. It took me almost a month, but I did gradually fill up the entire freezer bag.

You want a nice large soup pot for this, or at least a medium large saucepan. A full freezer bag of scraps will take up a lot of room at first. You want to fill the pot with water so that it is at least 3/4 full, or until all of the scraps are floating.

This is when you want to add your Apple Cider Vinegar. Not only does this lend some much needed acidity to the taste of your broth, it also helps to draw out all the nutrients in your vegetables. You can also add your other seasonings as well. I always add bay leaves for extra flavour. Sometimes I add fresh ginger root and garlic cloves, especially if I’m fighting off a cold. For extra spice, I do like to sometimes add 1 hot Thai chilli. It doesn’t take much though, so be careful not to overpower all of the other flavours with one particular spice.

Bring the pot to a boil, stirring the scraps occasionally. When it begins to boil, put the lid and turn the heat down. You will want to slowly simmer it for at least 45 min, but if you can wait, I recommend simmering it for as long as you can. I usually let mine simmer all afternoon, and just check on it to occasionally give it a stir.

When you’re ready to enjoy the finished broth, you will need to pour it through a fine strainer or sieve and keep only the liquid.

After it has been strained, I like to add my Garlic Chilli Flax Oil. It adds a little something extra for sure.

This homemade broth is so comforting and satisfying. It’s good enough to enjoy on its own, but it’s great when added to other recipes as well. It’s a fantastic base for any number of homemade soups, stews, sauces, curries, rice dishes, and more. If you aren’t going to use it all right away, it freezes nicely as well.

Give it a try. And as always, Enjoy!



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