I eat an awful amount of vegetables. I usually create a lot of scraps and whenever I can, I try to save them to make some Homemade Vegetable Stock to use instead of the store-bought ones.

It’s not just an environmentally friendly way to reuse your scraps, but it’s also great if your stomach can’t digest some ingredients typically used in store-bought vegetable stocks. With GERD/GORD, I can’t do preservatives or concentrated garlic and onion so with my own Homemade Vegetable Stock I can add all the tasty vegetables, without the offensive bits!

You can make this stock from any kind of scrap. If you want it to have a specific flavour you can pick and choose your ingredients. For example, potato, squash and onion peels or mushroom scraps give a savoury umami flavour with a more starchy texture. Carrot peels, fennel ends, and corn cob scraps instead make your stock a bit sweeter and smoother.

I tend to make this Homemade Vegetable Stock fully out of veggie scraps but if you’re ok with a non-vegan option, drop some cheese rinds in to give it an extra nutty and yeasty flavour.

It really is up to you to customise it as you wish. Get creative and enjoy your new culinary must-have!

Homemade Vegetable Stock

Bean

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dinner, Lunch, Main Course, Seasoning

Cuisine Asian, European

Servings 500 ml

Equipment

• 1 Large pot
• 1 Fine sieve or colander

Ingredients

  

• 800 gr Vegetable scraps and peels Ex. Potatoes peels, zucchini ends, onion skins, broccoli leaves, carrot peels, etc.
• 1 litre Fresh cold water
• 1 tsp salt
• splash Extra virgin olive oil
• Grana Padano or Parmigiano Reggiano rinds Optional

Instructions

 

• Thoroughly wash the vegetable scraps with cold fresh water. If the scraps are particularly dirty and in need of extra cleaning, you can leave them to rest in the water for 10 minutes with a tsp of bicarbonate of soda.
  
• Once clean, add the scraps, salt and oil to a large pot with cold water – make sure the water covers most of the vegetables. Add or remove water accordingly. The less water you have the more concentrated your stock will be! Cover with a lid and leave to cook for 1h on medium heat.
  
• Once the hour is over, pass through a sieve and pour the stock into an airtight container. Your stock is ready to enjoy!

  Refrigerate and use within a week. If frozen lasts for 3 months.
  

Keyword earthy, GERD free, Gluten free, stock, vegan, vegetables, vegetarian

Cheeky tips

Use it on your soups to enhance flavours! Try it on our Creamy Roasted Pumpkin Soup.

Replace it in your Risotto recipes for an extra umami flavour.

See other ideas on how to use your food scraps!