Homemade Vegetable Stock

What a money saver!

Turn your leftover veggie scraps into stock!

Ingredients:

Vegetable scraps like:

Potato skins, Carrot peelings, Garlic skins, Broccoli stalks, Onion skins, Parsley stalks, Brussels Sprouts leaves, any vegetable scraps (think about the flavour!)

Method:

Begin adding veggie scraps to a large zip lock bag and place in freezer. It took me around a month to fill it. 

In a large pot add frozen veggie scraps and fill with water until covered. 

Add to stove top and bring to boil. 

Meanwhile add 5 bay leaves, salt and pepper to pot. 

Turn down to a simmer and cook 3-4 hours. Stir occasionally. It will condense to around half the size. 

Then drain veggies in a large pot/bowl. Discard veggies (and thank them for their flavour!)

Strain the stock through a sieve. 

Ta da! You have made your own stock!

Happy soup, risotto and casserole making!

You can freeze portions so you've got it when you need it.