Vegetable Peel Stock | Recipes | Cook For Your Life

Vegetable Peel Stock

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4 out of 5 stars (based on 19 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 75 min total
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This recipe helps use every part of the vegetable from the onion skins to the carrot tops and potato peelings leaving the delicious nutrients. Any leftovers from veggie prep can all go into a large...


  • 2 large yellow onions with their peel on, cut in half
  • 8 cloves of garlic, smashed but not peeled
  • Assorted vegetable trimmings: peels of carrots, turnips, potatoes, celery leaves, onion skins, kale stalks, cabbage ribs, whatever you have
  • 1 bay leaf
  • 2 sprigs of flat-leaf parsley
  • ½ teaspoon black peppercorns
  • 5 quarts water
  • 2 teaspoons olive oil
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Nutrition Facts


1 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


0 g


0 g


0 g


0 g


79 mg


  1. Stud each onion half with two cloves. In a 7- or 8-quart stockpot put in the onion, garlic, bay leaf, peppercorns, and parsley along with all the vegetable trimmings you have on hand. Add olive oil and enough water to cover the vegetables completely. Bring to a boil over a high heat. Cover and turn the heat down to low. Gently simmer for 1 hour.
  2. Strain the stock and discard the vegetables. Use immediately or cool to bag and freeze.

Chef Tips

For extra flavor, add a handful of dried shitake mushrooms or a bouquet garni.

Bag and freeze in quart-size bags for later use in soups, stir fries, and stews etc. 1 quart (4 cups) is the typically the amount sold in commercially boxed stocks and broths.

Be careful if adding beet or chard trimmings, which may turn your stock pink. 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society