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.
Servings Prep Time
2Servings 5minutes
Cook Time
60minutes
Servings Prep Time
2Servings 5minutes
Cook Time
60minutes
Ingredients
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.