Left-Over Vegetable Stock

I hate waste but I particularly hate food waste. Here is an easy vegetable stock recipe. Feel free to use any vegetables or vegetable skins you have -no need to dump anything. The more variety in the types of vegetables used, the greater the flavours.

Some recipes state that vegetables like cabbage, kale, and broccoli should not be used as they can give an overpowering flavour. But my thought is if you have these vegetables in your home, good chance you like the taste, so don’t be afraid to use them.

Use in any recipes that requires a vegetable stock base.

Print Recipe
Left-Over Vegetable Stock
No need to throw away those nutritious vegetables that have started to wither a little bit. This recipe is also ideal to use with vegetable skins.
Left Over Vegetable Stock
Course Main Dish
Cuisine Vegan
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Vegan
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Servings
Ingredients
Left Over Vegetable Stock
Instructions
  1. Chop up your left-over vegetables
  2. Place into a large pot
  3. Cover your veggies over with water
  4. Boil for 1 hour
  5. Strain your vegetables to separate the stock
  6. Stock is ready to use or can also be frozen
Recipe Notes

This recipe is just an example. It is designed to show you that you can use any vegetables in your fridge or cupboards. Get creative, add a little beetroot, and make a purple stock, or only use root vegetables for a nice earthy taste. The flavours are endless.

Vegetable stock can be used in a variety of dishes, including soups and casseroles.

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