Vegetable Stock

Making your own stock is so easy and a great way to use up soft and excess vegetables, ends and peelings. 


Collect vegetable peels and excess veggies. Great vegetables to use are: onions, garlic, potatoes, carrots, celery, peelings etc. Adding herbs also works well too.


Salt, pepper, spices (optional)


  1. Fill pot with vegetable scraps and cover with water a few inches above or use approximate equal proportions of vegetables and water. 
  2. Season with salt, pepper and spices (optional)
  3. Bring stock to boil, then allow to simmer for about 1 hour.
  4. After the stock has simmered, strain through a mesh strainer and discard the scraps content in your home compost or FOGO bin
  5. Store the strained liquid in a large jar and use throughout the week to flavour curries, soups, casseroles and more - your imagination is the limit! You can also freeze the stock in batches. Leave room at the top for expansion and ensure the liquid is at room temperature when freezing, so the jars don’t crack when frozen. Remember to label your jars with the contents and the date it was made. Once you have the vegetable stock sorted, you can also try making your own meat stocks, which is a very similar process.