Veggie Stock

Vegetable soup stock is really easy to make at home.
It’s a staple for me to have on hand as it has a depth of flavour that is unmatched by bought stocks or plain sea salt.
It’s very economical and it’s a really great way to clean out the refrigerator. You can tailor the stock to whatever you like, then store it for a couple of days in the fridge or up to several months in the freezer.

Some people even keep veggie scraps & boil these up. I can't see any reason why this wouldn't work although I haven't compared the idea with using let over veg that is looking a little sad in the bottom of the refrigerator!

These Veggie scraps work well I'm told

Onion peel
Garlic skins
Pumpkin skins
Celery and carrot leaves
Mushroom and broccoli stems
The woody parts of asparagus

You can put all of the scraps into a freezer bag and collect them until you have about 4 cups of scraps.
Then use about 2 litres of water, and add the scraps to it.
For additional flavour, add:
1 sliced onion
2 bay leaves
1 tsp of thyme
5-6 peppercorns
1/2 cup parsley with stems
Put it on the stove and bring to a high boil, lower the heat and simmer for 45 minutes.
When the soup is done you’ll need a large bowl with a strainer; simply pour the stock through a strainer into another bowl or container.
For a more soup-like version without using the freezer scraps, sauté the vegetables you have in your refrigerator before adding water. It will give it a different texture and a different flavour, and can be served as soup – a stand alone dish. You can also add other vegetables like potatoes, turnips, leeks, shallots, dried basil, sage and rosemary.

To store it.
Pour the stock into ice cubes trays, let them freeze overnight, and then pop them out. Store them in a freezer bags, making them perfect to add a depth of flavour to weeknight meals.
Use this stock in place of water when you’re making rice, polenta or quinoa. You can also add this to mash potatoes,  braising or even stir- frys.