'Compost' Vegetable Stock

11:30 am on 10 April 2017



Vegetable stock that contains valuable flavours and nutrients can be made from raw vegetable trimmings that would otherwise be tossed in the compost. I keep a trimmings bag in the freezer specifically for vegetable waste that can be used to make this stock or to add to bone stocks and broths.




Vegetable trimmings, including:

onion skins and trimmings

carrot off-cuts and peels

celery leaves

garlic skins

spinach and silver beet stalks

broccoli stalks and leaves

mushroom off-cuts

beetroot stalks and leaves

herb stalks – parsley, coriander,

thyme, rosemary


2 litres cold water


In a large saucepan or stockpot, place about 2 cups of vegetable trimmings (or 2 large handfuls). Cover with 2 litres of cold water and bring to a gentle boil. Turn down the heat and simmer gently for 40–45 minutes.


Strain the stock through a fine sieve and discard the vegetables.


Cool completely then pour into clean glass jars.


Store in the fridge for up to 5 days or freeze in portioned containers (named and dated) and use within 6 months.


I avoid cabbage, as it tends to overpower the stock, and starchy vegetable skins such as potato, kumara and pumpkin, as they make the stock cloudy – although if you are making a vegetable stock for a thick soup, this shouldn’t be such a problem.


Reproduced from Homegrown Kitchen by Nicola Galloway, published by Potton & Burton, available nationwide

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