how to make vegetable stock at home from vegetable peels from my weekend kitchen
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5 from 1 vote

How to make vegetable stock from kitchen scrap

A good stock is a secret to many dishes and it is best when homemade. This is a simple recipe to make vegetable stock from everyday vegetable scraps in the kitchen. Healthy, flavourful broth and reduced food wastage all in one recipe!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Basic Ingredient
Cuisine: Continental
Servings: 1 litre
Calories: 60kcal


  • 4 cups vegetable scraps (tops, ends, peels, stems and seeds of fresh vegetables)
  • 8 cups water
  • 2 tsp salt
  • 1 bay leaf (optional)


  • Wash the vegetable scraps thoroughly, under running water.
  • Place the washed scraps in a thick bottom pot. Fill up with 8 cups of water.
  • Add salt and bay leaf. Stir once and then cook covered till there is a boil in the water.
  • Reduce the heat to low and simmer for 30-40 mins, till the stock is reduced to almost half.
  • Strain the stock and store in refrigerator. Use within 3-4 days.


  • Stock flavour will vary with the vegetable scraps used. You can use almost any vegetable but scraps of broccoli, cauliflower or brussels sprouts will make the stock bitter.
  • I especially like to add stems of fresh herbs and bay leaf. They give a deep flavour and aroma to the stock.
  • You can add more whole spices like star anise, pepper and cinnamon for added flavour.
  • Nutritional information is for 1 cup stock


Calories: 60kcal | Carbohydrates: 11.1g | Protein: 2g | Fiber: 3g | Sugar: 3g