I thought I would share how I made vegetable stock, as I was originally unwilling to try and make it, which is silly.
Making vegetable stock is one of the most frugal things you can do, as mine is only ever made out of vegetable scraps and peelings that I collected over the course of a week or so.
Vegetable stock is quite forgiving, I throw quite a lot of stuff in it and it always tastes fine.
I can’t really give you an ingredients list, just if you see my photo of my freezer scrap bags you’ll see it’s just a load of carrot peelings, celery scraps, a bit of onion and sometimes potato peelings too, though these are quite starchy and there doesn’t need to be many of them.
Add scraps over the course of a week or month until you have enough to fill a ziplock freezer bag, keeping them in the freezer whilst you collect them, then when you have enough add to a pan of water (about 2 litres of water) with a couple of bay leafs and some black peppercorns.
Bring to the boil and then simmer for about an hour, skimming off any foam if necessary.
Decant into tubs/containers and either freeze or chill until needed, or use straight away to make soup or similar.