Here is my easy recipe for a natural vegetarian stock.
Instead of putting your vegetable peelings or vegetables that are starting to go soft in the compost bin, keep them, put them into a ziploc bag and freeze.
When you need to make some natural vegetable stock, use your frozen peelings, add a handful of kombu kelp (for natural saltiness), 1 litre of water (per full bag), put in a pot, bring to the boil and simmer gently on a low heat for 90 minutes.
You can also use lemons, ginger, garlic, chilies. (Personally, I don’t use potato, cabbage or turnip skins). The more ingredients that are added, the more flavoursome and nutritious the stock will be, so you can use herbs as well.
