I used to buy veggie cubes. And somehow it got stuck in my head that they can be full of salt, so it’s better to go for the organic variety. So I bought the organic ones, but they are definitely not waste free.
At the same time I was buying loads of fresh veggies every week. Still do, a whole trolley dolly full of veggies and fruit every week. I cook mainly from scratch, so my food caddy usually needs taking out every other day.
And then I had one of these light bulb moments (I’m sure you know them right?). Why am I composting so much of fresh veggie scraps and buy veggie stock that is basically processed veggie scraps?? So I spotted, and now make my own veggie stock from scraps.
It’s really easy. All you need to do, is collect any veggie scraps, e.g. potatoes peels, root veggies cuts off, onion and garlic peels. Basically anything, but avoid cabbage, kale etc. as it’s too overpowering and will stink you kitchen out. I keep my veggie scraps in the freezer in a bag.
Once the bag is full, I place all the scraps into a large pot, add 2 bay leaves (optional), salt and pepper and bring to boil. Then cover and simmer for about 1 hour.
Sieve and discard the veggies and collect the liquid – essentially that’s your veggie stock ready. You can freeze it in a jar (don’t fill up to the top as it expands as it freezes) or keep for up to a week in your fridge.
Ready 🙂 now start collecting veggie scraps for the next batch of your homemade, zero waste veggie stock.