Updated: Jan 13, 2020
It's super easy to make healthy clean vegetable stock at home without excess salt, chemicals and preservatives. Know exactly what your eating to make the base for delicious soups, stews and anything else you need stock for - Warning flavour will vary!
Enough Fresh/Frozen* Vegetable Scraps to fill up to 5cm from the top of your largest pot
1-2 Kombu Seaweed Strips
2 Bay leaves
1 tsp. Sea Salt
Water to Cover
Optional Extras to boost nutrition - Be Inspired, create your own flavour with herbs & spices
1 Onion chopped in half,
5-6 Garlic cloves, smashed
10-12 Whole Peppercorns
4 Whole Allspice
2 cm Chunk Ginger Sliced
1-2 Turmeric roots sliced, or tsp ground
*I save all my organic washed vegetable scraps that are suitable for making stock in the freezer. Kale stalks, carrot tops, root vegetable peelings, etc... Even peelings from onion and garlic can be saved.
Wash all fresh ingredients including kombu.
Put everything into a large soup or stock pot. Fill with water up to 5cm from the top.
Cover with a lid and bring to a boil.
Once it is boiling, remove the lid, turn the heat down to low and let simmer for 2-4 hours.
Strain and store in airtight containers.
Lasts 5-7 days in the fridge, 4 months in the freezer.
PREPARATION: 5 MIN
COOKING: 2-4 HOURS
READY IN: 2-4 HOURS