Simple Vegetable Stock

You have to start somewhere, and it's usually with a delicious stock!

Story behind the recipe.

The foundation of any great dish, a well-made stock brings depth and richness, elevating your cooking to the next level. Recently, I’ve been trying to be more sustainable with food waste, and one simple way to do this is by turning vegetable scraps into a flavourful stock! It’s a win-win—less waste and more delicious meals!

A hand holding a glass bottle with a swing top cap, filled with a brown liquid.

Base.

What Vegetable Scraps to Use:

  • Onion skins and ends (adds depth and colour)

  • Carrot tops and peels (adds sweetness)

  • Celery leaves and ends (adds savoury flavour)

  • Garlic skins and ends

  • Leek greens

  • Mushroom stems

  • Herb stems (parsley, thyme, dill, etc.)

  • Potato peels (in small amounts; too many can make the stock cloudy)

  • Cabbage cores (in moderation)

    Scraps to Avoid:

  • Broccoli, Cauliflower, and Brussels sprouts (can make the stock bitter)

  • Tomato seeds or skins (can make it too acidic)

  • Overly starchy vegetables like too many potato skins (can make it murky)

Ingredients
& Method.

Ingredients:

  • 1 large freezer bag of vegetable scraps (stored in the freezer until you have enough)

  • 1 bay leaf

  • 1 teaspoon whole peppercorns

  • 5-6 sprigs of fresh herbs (like thyme, parsley, or rosemary)

  • 2 litres water

  • Salt, to taste

  • 2-3 tablespoons olive oil (optional, for sautéing)

    1. Store the Scraps:

    • Collect your vegetable scraps in a container or freezer bag and store them in the freezer until you have enough for a batch of stock (about 4-6 cups worth).

    2. Sauté:

    • For added depth of flavour, you can heat olive oil in a large pot and sauté the onion, garlic, and carrot scraps for 5-7 minutes until softened and slightly caramelised. This step is optional but adds a richer flavour.

    3. Simmer:

    • Add the frozen vegetable scraps, bay leaf, peppercorns, and herb stems to the pot. Pour in 2 litres of water.

    • Bring to a boil, then reduce the heat and let the stock simmer gently, uncovered, for 45 minutes to 1 hour.

    4. Strain:

    • After simmering, strain the stock through a fine-mesh sieve or cheesecloth into another pot or large bowl. Press the vegetables gently to release as much liquid as possible.

    5. Cool and Store:

    • Let the stock cool to room temperature. Store it in airtight containers in the fridge for up to 5 days or freeze it for up to 3 months.

Frozen vegetable bag with carrots, peas, green beans, potatoes, and mushrooms on a wooden surface.
A pot with whole garlic cloves, fresh rosemary sprigs, and bay leaves inside, likely being used for cooking or making broth.
A pot of vegetable scraps and herbs soaking in water, including mushroom stems, onion peels, bay leaves, and peppercorns.

What could I have this with?

Vegetable stock can be the start of so many recipes. It’s the perfect base for soups, gravies, and sauces! Incredibly versatile, it adds depth and flavour to a variety of dishes. It’s always handy to have some on hand—whether you freeze it or bottle it, you’ll be ready to elevate your cooking anytime!

Refrigerator: between 3°C and 5°C

  • Use by: Store it in airtight containers in the fridge for up to 5 days or freeze it for up to 3 months.

  • Storage Method: Store it in airtight containers, jar or bottle.

Make it stand out.