Easy Leftover Veggie Stem Stock

No more difficult than making tea, thow in the roughly chopped stems, leaves and stalks in a large pan, caver with water, bring to a boil, and simmer about 30 min. You can throw in any other neglected stems, skins and leaves, herbs almost faded away.

You waste nothing, and create a lovely homemade stock without spending any money on extra ingredients.

Use your veggie or bone stocks as a base for soups and sauces with much more depth than just water.

I keep a large bag in the freezer full of all the trimmings (a cauliflower graveyard) until enough to fill up a large stock pot.