Step 1: Collect veggie scraps

I keep mine in a large container in the freezer, and wait until it is full. Any veggie that isn’t too starchy or bitter is great – onion and garlic skins, pepper tops, carrot peels, ginger peels, mushrooms, herbs. If you have a veggie that looks like it might not be best to eat, but isn’t mouldy, toss it in your stock pot!

Step 2: Cook them

Put all the veggie scraps in a large pot and fill with water. Here you can also add bay leaves, dried oregano, and salt if you want – but that’s not needed! Bring to a boil then reduce to a simmer for a few hours.

Step 3: Strain the stock

Strain out the veggie scraps and you can store any stock you aren't using right away in the freezer.

What to do with your veggie stock

• Cook rice or quinoa in it
• Soups
• Freeze into cubes that you can add to stir-frys or pans of veggies you are frying
• Risotto

P.S. we also sell vegetable soup base, beef soup base, chicken soup base if you don't want to make your own!