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Vegetable stock powder (100% veggie peels)

April 20, 2011


You can’t not have stock in your pantry, so why don’t we make a healthy, low-cost version that has no impact on the environment?

The ingredients that are present in the commercially-sold stocks are: salt, monosodium glutamate, flavourings, fats, yeast extract and preservatives.

Home-made stock contains only vegetables and salt and enables us to use up the food scraps instead of throwing them away! It also costs the environment less that the stock produced commercially. In addition, there’s no paper or foil packaging that has to be discarded afterwards.

I’ve used vegetables peels and leaves, but you can also add other vegetables such as baby marrows (‘zucchine’/’courgettes’) and tomatoes, especially if they are very ripe and you can’t use them otherwise.



Carrot peels

Celery leaves

Outer leaves and roots of onions

Tomato skins

Capsicum (sweet pepper) skins

Rosemary, Basil, Parsley

1 garlic clove

Coarse salt (use the equivalent of half of the vegetables’ weight)

2 tablespoons of white wine




Stew the vegetables in a pot together with 1 tablespoon of olive oil, aromatic herbs of your choice, the coarse salt (half the weight of the vegetables) and the pepper. Add the 2 tablespoons of white wine and half a cup of water (use tap water, leftover cooking water, or leftover broth). If you have some in the cupboard, you can also add seaweed/algae which gives a great taste to the stock. When all the liquid has boiled off and the vegetables are cooked, put them out to dry (in the sun, in a desiccating appliance, or in the oven). Leave them to dry out completely. In the sun, you’ll need at least 2 days, in the desiccator, about 6 hours and in a 100° oven, 3 hours should be enough. The latter isn’t recommended however due to the oven’s high consumption of energy. When the vegetables are totally desiccated, blend them really well. Here you have a choice. You can choose to blend everything immediately together to make your stock powder OR to keep the dried vegetables separate and make up your stock as and when you need it. If you choose the latter, you’ll need an air tight container for each vegetable, but you’ll be able to adjust the taste of your stock according to the dish you are preparing. Conserve everything in the fridge and try to use it all up within 3 months, or 6 months if it’s vacuum packed.


3 Comments leave one →
  1. Safak Korkut permalink
    January 26, 2014 5:15 pm

    this recipe is great and we are doing for the second time now.
    we collected the peels in the freezer over some time.

    please share more recipes with leftover!


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