You’d be surprised at the number of vegetable scraps used in this stock. Always save your offcuts from corncobs, butternut, courgettes, beetroot tops, fennel, lettuce, carrot peels, aubergines as well as onion peels. Store them in the fridge, or freeze them until you’ve accumulated enough to make a stock. The stock can be frozen in ice cube trays or zip-top bags and used in sauces, soups or risotto
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | Makes 2L |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 42 |
| Fat | 0.4g |
| Protein | 2.5g |
| Carbs | 8.8g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the vegetable offcuts (onions, carrots, broccoli stems, parsley stems and mushroom stems) in a medium-sized pot. Top with the water, salt and bay leaves and bring to a boil over a medium heat. Lower the heat and simmer for 30 minutes.
2
Strain the stock into a container of choice and refrigerate for up to 4 days or freeze for up to 3 months.
