Homemade Vegetable Stock

A rich, flavourful stock made from scraps.

by Samantha Tulett

Published July 27, 2025

RECIPE ↓

45 MINS

EASY

3 LITRES

About the Recipe

I started making my own vegetable stock after turning over a jar of powdered stock in my pantry and realising it was mostly celery, salt, and preservatives. This method is the complete opposite; fresh, clean, and full of flavour. It’s a simple way to get more from your vegetables and cut down on waste at the same time.

The flavour-to-effort ratio is hard to beat, and once you have a batch in the fridge, you’ll find yourself reaching for it constantly; in soups, risottos, stews, beans, or anywhere you’d use water but want something with more depth. I usually make a pot once a week with whatever scraps I’ve saved from the days before.

RECIPE

Homemade Vegetable Stock

by Samantha Tulett | City Slicker

COOK TIME

45 MINS

TOTAL TIME

45 MINS

INGREDIENTS

A large snap-lock bag full of clean vegetable scraps, such as:

Carrot peels, tops and ends

Celery stalks and leaves

Onion, garlic, and ginger skins and ends

Leek and spring onion greens and ends

Mushroom stems

Pumpkin peels and guts

Herb stems

Tomato cores

Broccoli and cauliflower stalks

METHOD

Collect your scraps. Keep a large snap-lock bag in the freezer and fill it throughout the week as you prep veg. I keep two bowls on the bench; one for scraps that can go into stock, and one for anything that’s not usable. Give scraps a rinse before freezing if needed.

Prepare the stock. Once your bag is full, tip the frozen scraps into a large stockpot. Cover with water until the contents just begin to float.

Place a lid on the pot and bring to a boil (the lid helps it heat faster). Once boiling, remove the lid, reduce heat, and simmer gently for 30 minutes, stirring occasionally.

Turn off the heat and allow the stock to cool. Scoop out the large solids, then pour the liquid through a fine sieve into a large bowl or jug.

Store or use. The stock should be a rich golden brown (though the exact colour will vary depending on the scraps you use). Use immediately, refrigerate for up to 5 days, or freeze for later.

Tips

Potato peels add flavour, but also cloudiness. They’re a great addition, but high starch content can make your stock a little murky. Use them sparingly if you prefer a clearer finish.

Make it part of your rhythm. Put the stock on when you’re already cooking. It’s mostly hands-off and can be done easily while you're already in the kitchen.

Don’t throw in just anything. Skip brassica leaves like cauliflower or cabbage (too bitter), and avoid anything mouldy, slimy, or destined for the bin. Avoid citrus peels and scraps too, they bring too much sweetness to the stock.

Season later. Keep the base stock unsalted so you can control seasoning when you use it. That said, a bay leaf or two adds gentle depth without overpowering.

The colour shift is a good thing. As the scraps dull, the liquid deepens. That’s all the flavour moving where it should.

Strain to your liking. For a super-clear stock, line your sieve with cheesecloth. Otherwise, a fine mesh will do the trick.

Compost what’s left. Once your veg scraps have given all they can, send them off to the compost. Full circle.