Don’t toss those veggie offcuts — turn them into liquid gold!
All those bits from meal prep — carrot peels, onion skins, celery tops, capsicum ends — can be repurposed into a quick and tasty veggie stock. (Of course, you can use whole veg too, if you're feeling hungry.)
Here’s how:
Roughly chop the lot, then sauté in a splash of oil in a big stock pot to bring out the colour and flavour. Once they’ve softened and started smelling amazing, top up the pot with water.
Unlike meat stocks, veggie stock doesn’t need to simmer for hours. Just 20–30 minutes will do the trick.
Strain out the solids, and what you’re left with is pure flavour magic — perfect for soups, risottos, or cooking grains. Freeze it if you’re not using it straight away!
