Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is a much healthier option without any oils.
Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is a much healthier option without any oils.
Roughly chop up all washed ingredients with skins on and place in a large pot
Cover with water, bring to the boil and lower to a very gentle simmer for 90 to 120 minutes.
Scoop up any surface scum and cook for two hours.
Strain and leave outside to cool.
Refrigerate. This stock will keep for up to one week, otherwise freeze what you don’t use.
If you're vegetarian, replace any meat stock with this one. You can also add a few herbs such as thyme, oregano etc.
Any vegetable scraps are usually suitable.
Freeze any vegetable scraps until you have enough to make a stock.
You can add more flavour by roasting the vegetables first with a little oil.
By Joel Mielle
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