Vegetable stock made from scraps

Pop your scraps into a large pot and fill with 3-4L water (or until scraps just start to float).

Bring water to a boil and then let it simmer for at least 30 minutes, up to 3 hours (the longer the better).

As the stock simmers you can add salt, pepper/peppercorns, and any additional flavours you like (see tips section below for some ideas).

Strain the liquid from the stock into a container and place the cooked vegetable scraps (once cooled) into the compost bin.

Refrigerate stock for up to 4 days or freeze for up to 3 months.

Suitable vegetables: Carrots, parsnips, butternut squash, potatoes, sweet potatoes, pumpkin, onions, scallions, spring onions (skins, tops and bottoms), corn cobs, celery, fennel, courgette, beetroot leaves Green beans, peas (including pods), snowpeas, mange toutPeppers (stalk and flesh), mushroom stems, asparagus, tomatoes, herbs – stalks/leaves

‍Note that red onions will turn the stock a purple brown colour. ‍

‍Unsuitable vegetables: Broccoli, cauliflower, kale, cabbage, brussels sprouts, radishes.

Stock can be used to make soup, stews, and curries or can even be used to make up packet soups and sauces to add some extra nutrition.

Nutritional Information

• Vegan
• Vegetarian
• Gluten free
• No added sugar

Tips

• You can add flavour to the stock with one or more of these ingredients:
  • Herbs (fresh, dried or frozen) such as bay leaves, basil, parsley, coriander, oregano, chives
  • Miso, parmesan rind (rind from parmesan can be kept in the fridge for months)