If you’ve ever wondered what to do with those leftover vegetable scraps piling up in your fridge, here’s the perfect solution: make your own vegetable stock! It’s a versatile, nutrient-packed base that can elevate your soups, sauces, grains, and so much more. Plus, it’s a fantastic way to reduce food waste and make the most out of every vegetable.

Why Make Vegetable Stock?

Vegetable stock is one of the most adaptable ingredients in your kitchen. It can serve as a base for:

Soups and stews: Add depth and flavour to everything from hearty minestrone to creamy bisques.
Cooking grains: Use it instead of water for rice, quinoa, or couscous for extra flavour.
Sauces and gravies: Enhance the taste of your gravies, pasta sauces, or braised dishes.
Deglazing pans: Add a splash of stock to release the tasty browned bits at the bottom of your pan.
Drinking as a broth: Sip a warm, nourishing cup of broth on a chilly day.
By making your own stock, you control the ingredients, avoiding excessive sodium and preservatives often found in store-bought options.

What Goes into a Good Vegetable Stock?

For this recipe, we’ll focus on fresh ingredients like kale, fennel, tomatoes, onions, and carrots, but the beauty of vegetable stock is its flexibility. You can use a mix of fresh veggies and scraps you’ve saved from cooking. Here’s what works well:

Vegetables and Scraps to Include:

Kale stems: Packed with vitamins A, C, and K, these add a subtle earthy flavour.
Fennel tops and fronds: Contribute a gentle anise flavour that pairs well with most dishes.
Tomatoes: Add a touch of acidity and a rich, umami depth to the stock.
Onion skins and ends: Bring a robust, savoury flavour.
Carrot peels and ends: Sweeten the stock and add a pop of colour.

Optional Add-ins:

Celery tops: Enhance the aromatic profile.
Garlic skins or cloves: Add subtle warmth.
Herb stems (parsley, thyme, bay leaves): Infuse the stock with freshness.
Mushroom stems: Boost the umami factor.

The Nutritional Benefits

Vegetable stock is a nutrient-dense base, rich in vitamins and minerals extracted from the vegetables as they simmer.

Kale and fennel: High in antioxidants, calcium, and fibre.
Carrots and tomatoes: Offer beta-carotene and vitamin C.
Onions and garlic: Provide sulphur compounds known for their immune-boosting properties.
Zero fat: A great option for those seeking lighter meal bases.

How to Make Vegetable Stock

Homemade vegetable stock is a simple yet transformative addition to your kitchen repertoire. By saving vegetable scraps and giving them new life, you’ll not only enjoy the convenience and health benefits of having stock on hand but also contribute to a more sustainable cooking routine.

So, next time you’re chopping up kale, trimming fennel, or peeling carrots, think of it as the beginning of your next pot of golden, flavourful stock!