Make your own healthy vegetable stock

Your Challenge

Use your vegetable peelings to make stock. 

Its simple, place unwanted onion ends and peel, celery off-cuts, carrot peel, sweet potato skin, garlic, mushrooms or any other peelings in a freezer-proof container or bag and pop it in the freezer. Avoid vegetables like brussels sprouts, broccoli, or cauliflower, kale as they can make the stock a little bitter. 

Over time, add more vegetable scraps and once it's full, place the contents in a saucepan, add water, salt and pepper, along with herbs and spices, or a bay leaf, and simmer for an hour. Once it’s done, strain it through a sieve into a jug. You can then use that liquid as stock for your next meal, for making gravy or as a base for another dish. You can also pour it into an ice-cube tray and store in the freezer for instant stock cubes!  

Here’s a handy video that can show you in more detail how it’s done. Although you can definitely cut down the amount of plastic they’re using!