Homemade Vegetable Stock

Ingredients

Method

1. Begin adding veggie scraps to a large zip lock bag and place in freezer. It took me around a month to fill it.
2. In a large pot add frozen veggie scraps and fill with water until covered.
3. Add to stove top and bring to boil.
4. Meanwhile add 5 bay leaves, salt and pepper to pot.
5. Turn down to a simmer and cook 3-4 hours. Stir occasionally. It will condense to around half the size.
6. Then drain veggies in a large pot/bowl. Discard veggies (and thank them for their flavour!)
7. Strain the stock through a sieve.
8. Ta da! You have made your own stock!
9. Happy soup, risotto and casserole making!
10. You can freeze portions so you've got it when you need it.