Make the most of your veggies by using them to make a yummy vegetable stock soup base.

Prep time
10 mins
Cook time
1 hr


  • 1 carrot
  • 1 celery
  • ¬Ĺ onion
  • 4 cups vegetable scraps like the ends of vegetables, skins, stems, wilted greens
  • 3 cloves of garlic
  • 1 thumb of ginger peeled and sliced
  • 3 bay leaves
  • A few sprigs of fresh rosemary or a tbsp of dried rosemary
  • A handful of parsley
  • A tsp of salt
  • 12 cups water

How to make it:

  1. Place everything into a large pot and bring to a boil.
  2. Reduce heat and simmer covered for an hour.
  3. Take off the heat and take out all of the solid pieces with tongs.
  4. Strain into a bowl or another pot through a sieve.
  5. Portion into jars for the fridge (lasts at least a week) or use an ice cube tray to freeze for use later on.