Rather than throwing out all your vegetable ends, peelings and left overs why not start putting them into a freezer bag and freezing them bit by bit until you have enough to make some stock?! I do this once every couple of weeks in my large slow cooker and end up with 3-4 pints of stock (which saves me buying stock cubes and allows me to know exactly how much salt is in my meals!
Ok- so which veggies make the best stock? Here’s a useful list to refer to so you know what’s best to save:
USE AS MUCH AS YOU LIKE OF…
Garlic (unless you aren’t a fan of it!)
Onions (the crispy outer skin will make your stock darker so avoid using that if you prefer a clear stock)
ONLY USE A LITTLE AMOUNT OF…
Bay leaves (2 is enough)
Herbs (stalks as well as leaves)
Spinach (best added in the last hour)
DON’T USE ANY…
Bag of frozen vegetable peelings
Extra left over veg
Every time you peel or chop veg throughout the week pop the peelings in a bag and put in the freezer until you’re ready to make some stock
Empty all your frozen veg into a slow cooker (or a pot on the hob)
Top up with any left over fresh veg you have around then pour boiling water over until it’s all covered
Put the lid on and cook on low for anything between 8 and 24 hours
Once you’ve finished cooking it take large spoonfuls of the veg and squeeze the juice out gently through a sieve. Then pour the remaining liquid through the seive.
You should end up with a bowlful of stock! It will keep for 3-4 days in the fridge or freeze it and just defrost when you need it!