Zero Waste Vegetable Stock

• 4-5 cups vegetable cuttings (red onion skins/ends, mushroom stalks, broccoli stalks, kale stems)
• 2.5 litres cold water
• 1 tsp black peppercorns
• 2 bay leaves (if available)
• 1 tsp salt
• Carrot ends (optional)
• Celery (optional)

1. Roughly chop broccoli stalks, leaving onion skins on.
2. Place all cuttings in a large pot and add 2.5 litres cold water, 1 tsp peppercorns, 2 bay leaves, and 1 tsp salt.
3. Bring to a boil, then immediately reduce to a low simmer.
4. Simmer gently for 45 minutes to 1 hour without overcooking.
5. Pour through a fine-mesh sieve, pressing gently on veg to extract juices without mashing.
6. Cool completely before storing.

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