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Root-to-Leaf Soup Stock

Updated: Mar 25

Save all the scraps whenever you are cooking! Did you know that there’s a lot of nutritional value and flavor in all those bits you usually don't use? Avoid wasting food and embrace eating root-to-leaf by saving all your scraps in a bag in the freezer.

Here are some bits you can save:


  • Tough asparagus ends

  • Corn cobs

  • Green bean tips

  • Mushroom stems

  • Carrot peels, tops, stems, and leaves

  • Chard and kale stalks

  • Herb stems

  • Celery bita

  • Garlic ends

  • Leek greens

  • Pea pods

  • Onion skins are great for adding to the golden caramel coloring of the broth.


When you have about 6 cups of scraps, make a nutritious soup stock. Fill up a large stockpot with 10-12 cups of water. Add all the frozen scraps and bring to a boil. Skim off the bubbles and froth that rise to the surface. Add 1 tablespoon of apple cider vinegar and 2 teaspoons of salt. Cover and turn the heat down and simmer for 1.5 hours.


Strain the stock into a large bowl and discard any solids to your compost bin. Store the soup in airtight glass jars in the refrigerator for up to 5 days, or transfer the stock into mason jars, leaving an inch of airspace in each jar to allow for expansion. Freeze for up to 3 months.


You can enjoy this broth as is (I like mine plain, with a spoonful of rice and s few fresh veggies), or you can use it instead of water to add more flavor and nutrients to any soup, or congee (rice porridge).


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