Vegetable Stock

Vegetable stock is a cupboard essential, but cheap stock cubes can taste processed, and come in a lot of packaging. Instead, you can use leftover vegetable peelings to make your own. It’s quick and easy, and can be stored in the fridge for a few days, or frozen in large ice cube trays.

When it comes to saving vegetable peelings and ends, store these in an airtight container or sandwich bag in your fridge and simply collect them as you go. I’ve often forgotten about them at the back of the fridge, but they are fine to store for around 2 weeks before making stock (just check they haven’t gone slimy!). You can use just about anything you like when making stock, but I tend to steer away from using too many onion peelings (and vegetables from the same family) as they can make the stock bitter.

Takes approximately 30 minutes, makes 1 litre vegetable stock.

You will need:

  • Approximately 350g vegetable peelings and ends
  • 1.5 litres boiling water
  • 1 teaspoon salt

Fill a large saucepan with the vegetable peelings and ends and pour over 1.5 litres boiling water. Put on the hob on a medium heat, leaving it to simmer for 20-25 minutes. The liquid will have reduced, leaving you with approximately 1 litre of stock.

Place a sieve over a large jug, and drain the stock into the jug. All the vegetable peelings should be caught in the sieve.

Add 1 teaspoon of salt and taste. Add more salt if necessary (or if you prefer a weaker stock, you can dilute with water). Leave to cool, then store in the fridge or freezer.

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