Making your own vegetable stock is so easy, plus it’s cheaper and much tastier than the store bought ones.
I keep an old plastic bread bag in the freezer and just add scraps to it whenever I have them leftover, until I have enough to do a full batch of stock.
Stock can be frozen for up 2 months.
PREP: 5 MINUTES | COOK: 40 MINUTES | CHILL: 1 HOUR | SERVES: 6 CUPS
My stock varies every batch depending on what I’ve used on cooking during the weeks before, but as standard I usually include the following:
- Carrots (peelings and chopped ends)
- Celery (stalks, end and leaves)
- Potato & sweet potato (peelings and chopped ends)
- Onions (skin and chopped ends)
- Leek (stalks and leafy ends)
- Tomato scraps
- Mushrooms (skins and stalks)
- garlic (skins and chopped ends)
- Herbs (thyme, bay leaf)
- salt and peppercorns
If you aren’t sure which vegetables would be good to use, Jennifer’s Kitchen is a good website to check. Even though I use predominantly scraps or veggies that need to be used up, make sure you don’t use vegetables that are going off or mouldy.
- Put all veggies in a large pot. Add any herbs and salt and pepper.
- Cover with water completely.
- Bring to a gentle boil for 30-40 minutes. Leave to cool.
- Strain to remove all veggie scraps, then measure stock into empty jars (quantities of 1 and 2 cups make it easier when using with recipes) Note: Keep your boiled veggies scraps to put in your compost bin!
- Put stock jars in fridge overnight before storing in the freezer.