Versatile Veggie Scrap Stock

We love this recipe not only because its healthy for you + for the planet, but because of it's versatility. Use any vegetable scraps and herbs to create the base of this stock, and then pair with any chunkier veggies, grains, beans, or whatever you have in the fridge as filling. 


  • 3 cups vegetable scraps (can include trimmings from carrots, celery, onion, potatoes, mushrooms, etc)
  • 3 garlic cloves, crushed
  • 1 tsp whole peppercorns
  • 1 bay leaf
  • 1 sprig thyme
  • 2 tsp salt
  • 1 cup diced carrots
  • 1 celery stalk, sliced
  • 1 cup Organic Rainbow Heirloom Quinoa, cooked according to package directions



  1. In a medium stock pot or dutch oven, add the vegetable scraps, garlic, peppercorns, bay leaf, and thyme. Fill the pot with cold water until water covers vegetables by 1/2 inch.
  2. Cover with a lid and bring the mixture to a boil. Once the mixture comes to a boil, reduce the heat to a simmer and cook for 35-45 minutes.
  3. Strain the stock into a colander, remove the solids, and discard. If desired, strain the stock one more time using a fine mesh strainer. Season with salt and taste.
  4. Use this stock base for soups, sauces, pastas, and more!
  5. To make a quick soup, add 1 cup of quinoa and your favorite frozen veggie medley. Season with salt, pepper, and garnish with extra virgin olive oil.


Note: Stock can be frozen for up to 3 months

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