Making your own veggie stock is SO easy, and gives your veggie scraps one last use before heading to the compost.
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
- Freeze into cubes that you can add to stir-frys or pans of veggies you are frying