Everything Veggie Stock

It’s super easy to make you own veg stock, and a great way to use up all your scraps. Whether it's leek tops, carrot peel or onion skin, chuck it in!

Save & Freeze Your Scraps

Throughout the week when your peeling carrots, or chopping off onion tops, put them in a bag and leave them in the freezer. If you want different flavour combinations, separate your vegetable trimmings into different containers before storing them.


Not only can you use up all your veg trimmings, stock is best homemade with fresh ingredients and without preservatives. It's also more cost effective and you can tailor what ingredients you use, to the recipe you want to use your stock with. For example, if you're making a noodle soup, use ginger and citrus peels in the stock.


Once you've collected all the scraps you need, and are happy with your flavour combinations, you can get boiling.

Roughly chop up any vegetables you might want to add. Have a look around at the back of the fridge for anything to add.  In a large deep pot add all the vegetables including the saved vegetable trimmings and cover with water. Add whole pepper corns and bay leaves. Season well with salt.

Put the lid on the pot, bring to the boil, reduce the heat, and allow simmer or 1 hour.

Remove the pot from the heat. Using a perforated spoon or take out all the big pieces of vegetables. Don’t worry if you cannot get them all.

Place a fine sieve over a large bowl and pour the liquid through to strain out all the small pieces of vegetables.

Vegetable stock will last up to 5 days in the fridge in a sealed container.

If you don't think you'll use it, you can also freeze the stock in jars or containers. Just remember not to fill the jars right to the top as it will expand in the freezer.