Vegetable Peel Stock

Serves Varies depending on vegetable scraps used
Time 2 hours


Herbs such as parsley, bay leaves, rosemary, thyme roughly chopped
Other: Leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms, and asparagus. Corn cobs, winter squash skins, beet greens, and herbs like parsley and coriander are also good additions.
*Using vegetable peelings, stalks, and leaves can be a great way to save money and avoid wasting food. Collect your scraps in a container, freeze them, and when you have a few cups worth, make broth.


Add your peels and vegetables to a pot of boiling water. Cover and gently simmer for 1-2 hours. Strain the stock and season.
You can make a quick soup by bringing your desired amount of stock to the boil and adding pasta, rice or vegetables.