Vegetable Stock from Scraps

I am always trying to reduce kitchen waste but living in an apartment it is difficult to compost so we have the perfect solution and uses for your vegetable scraps, cuttings and peels to make veggie stock for soups.


Begin to save all your vegetable scraps in a container or freezer bag, keep airtight and store in the freezer, adding to it whenever you have more…

When you have a substantial amount, place all the ingredients into a pan and cover with water and bring to a simmer.

Leave for about an hour, stirring occasionally. Them remove from the heat and remove the vegetables.

Once cool, strain the remaining liquid though a cheese cloth or coffee filter to remove and granules.

Divide the stock into portions, you can use immediately or store in airtight containers and freeze!

TOP TIP: Onions and Garlic are a great base for stock, check out our Red Onion Relish and Roasted Garlic Spread recipes where you can save the peels for this stock

Did you try this out? Get in touch and let us know!

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