food · low impact · reduced waste

kitchen scraps stock

with soup season well and truly underway, a good stock is essential for making those delicious bowls of liquid happiness that, if you’re anything like me, you’re going to be living on for the next few months. this stock recipe is wildly easy, and helps to reduce your kitchen waste!

all you need for this is vegetable scraps (potato peels, onion skin, carrot tops etc.), a big pan, some boiling water and a pinch or two of salt. make sure your scraps are clean of any dirt or soil, and store them in the freezer until you have enough to half-fill your pan.

simply fill the remainder of the pan with boiling water, add the salt and simmer on a medium heat for anything from 1 hour to 24 hours. the longer you simmer, the more flavourful your stock will become. you can even do it in the slow cooker!

once you’re done, strain the contents of the pan through a fine sieve or some cheesecloth into a large bowl and leave to cool. it can then be decanted into empty jars and kept in the fridge, or ladled into silicone cupcake cases and frozen. once the stock is frozen all the way through, simply pop the pucks of stock out of the tray and store them in a freezer-safe bag or box.

this stock is perfect for soups and stews, as well as heated up and mixed with vegan-friendly gravy granules to add extra flavour.

once used for stock, the scraps can then be added to a compost heap (not one with worms, though) or just thrown away, with the knowledge they have at least been used more than once before trashing!

remember to tag #agentleexistence on anything you make using this stock, I love to see your creations!

catch you next time,


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