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.
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.
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.