Easiest-ever guide: How to make veggie stock

Onion skin and garlic peel - unavoidable food waste, right? Wrong! Introducing the ultimate flavour-booster and veggie scrap user-upper: veggie stock.

Step 1: Label a freezer bag or box with ‘Veggie scraps’ and the date. Pop the bag/box in the freezer so it’s ready to go.

Step 2: Day by day, as you chop veggies for meals, start adding the scraps to the freezer bag. You can also include any vegetables you’re worried you’re not going to use in time.

Ideal ingredients for stock include:
  • Carrot peel
  • Celery stalk
  • Chives
  • Cucumber
  • Aubergine
  • Garlic peel
  • Onion peel
  • Leek
  • Lettuce leaves
  • Parsnip
  • Potato
  • Courgette
  • Rosemary
  • Scallions
  • Shallots
  • Thyme
  • Tomatoes
Just be sure to use a good mix of vegetables, so you aren’t overwhelmed with a single flavour. Avoid using veggies from the brassica family such as broccoli and bok choy (they’ll add bitterness), or herbs with too strong of a flavour (think coriander).

Step 3: Once the box or bag is full, it’s time to make your stock. Tip the veggie scraps into a pot, and fill the pot with water. Aim roughly for a 1:1 scrap-to-water ratio. Bring the water to a boil, and continue to simmer for one hour.

Step 4: Strain the stock into a bowl. Freeze it into an ice cube tray or cup-sized portions.
Just like that, your veggie stock is the ideal base for gravy, or a delicious flavour enhancer for soups, curries and stews. 
Rachel Ramsay
Content Manager