Save your vegetable scraps and turn them into this low waste, low cost vegetable scrap stock!
Optional: Mushroom stems, kale or collard stems, leek scraps, parsley scraps
Add: 1-2 bay leaves, 1-2 Cloves fresh garlic
Optional for extra flavour: Fresh thyme, fresh parsley, 1 Tbsp nutritional yeast, 1 Tbsp tomato paste or a fresh tomato, Fresh turmeric
Save your vegetable scraps throughout the week in a large freezer bag or container. The bag should be majority carrot, celery and onion for the best flavour, however feel free to add in any other additional scraps you have to fill it up.
Add scraps to a large pot with bay leaves, garlic and whatever extra ingredients you are using, with 10-12 cups of water.
Simmer for 1 hour, let cool and strain into jars or containers. Compost the scraps, and store vegetable broth in the fridge or freezer.
Avoid adding starchy vegetables such as potatoes or sweet potatoes, and vegetables that wilt easily