Homemade Vegetable Stock


It’s so important to make the most of our vegetables – including the parts that aren’t as appetising, such as stalks and peelings.

Fun facts:

  • There’s so much goodness in potato skins – try cooking them without peeling the skins to add some extra nutrients into your diet.
  • Broccoli stalks are delicious and just as good for you as the rest of the vegetable.
  • Cauliflower leaves are fantastic in curry – try cutting and incorporating them into your favourite recipes.
  • If you’re roasting carrots, make sure to keep the skins on to add extra flavour.


This vegetable stock recipe is a delicious way of using up every last bit of your veggies. It also freezes well, so you can store portions ready to use in different recipes.

  1. Place all of your veggie stalks and peelings into a large saucepan and cover them with cold water.
  2. Bring to the boil and leave to simmer for 45 minutes, stirring occasionally.
  3. Strain and cool before keeping in the fridge or freezer and use as needed.

Top tip: to create a chicken stock, you can follow the exact same process. Simply add a chicken carcass into the saucepan along with the vegetables.


Prep time: 10 Minutes

Cook time: 45 Minutes

Serves: 0

  • Any stalks and peelings you have:

  • Carrot tops and peelings

  • Onion skins and ends

  • Celery ends

  • Pepper ends

  • Garlic skins

  • Herb Stalks