This simple, waste-conscious recipe is a brilliant and sustainable way to transform leftover vegetable odds and ends into a deeply flavourful homemade stock. Rather than tossing those carrot peelings, onion skins, celery tops, garlic trimmings, or slightly wilted herbs into the bin, you can turn them into a golden, nutrient-rich broth that forms the base of countless delicious meals. It’s a gentle reminder that some of the best ingredients in your kitchen are the ones you might normally overlook.
Preparation is quick and easy—taking less than 25 minutes— and once everything is in the pot, it simmers away with minimal effort for about 1½ hours, allowing the flavours to slowly deepen and meld. There’s no need to stand over the stove; just let it bubble away gently while you go about your day. By the end, you’ll have 2 litres (about 3½ pints) of wholesome, aromatic stock, ready to elevate soups, stews, risottos, sauces, grains, and more.
This recipe is as inclusive as it is economical:
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
Pregnancy-friendly
Healthy
Whether you’re looking to reduce kitchen waste, save money, or simply build deeper flavour into your cooking, this use-it-up vegetable stock is the perfect solution. Keep it in the fridge for a few days or freeze it in batches, so you always have a nourishing homemade option on hand whenever inspiration (or leftovers) strike.
Clear out the fridge vegetable stock- ingredient list!
Here is the short, flexible list of ingredients you’ll need to make this delicious and practical “clear out the fridge” vegetable stock. It’s designed to be completely adaptable, so don’t worry if you don’t have everything exactly as listed—this recipe is more of a guideline than a rulebook. The beauty of this stock is that it welcomes whatever spare vegetables, peelings, or trimmings you happen to have on hand, making it a perfect way to reduce waste and make the most of every ingredient in your kitchen.
Whether it’s the last stick of celery, a bendy carrot, the papery skins of onions, garlic that’s starting to sprout, or herb stalks that usually get tossed, all of these bits can be transformed into a rich, flavourful broth. So while the recipe includes a basic foundation of commonly used vegetables for depth and balance, feel free to customise it depending on what’s available in your fridge or veg drawer. No two batches will be exactly the same—and that’s part of the charm.
This is not only a budget-friendly way to cook, but also an easy, sustainable practice to build into your weekly routine. With just a little prep and a long, slow simmer, you’ll end up with a nourishing stock that’s completely your own.
Ingredient list;
Vegetable odds and ends (carrots, onion, garlic, fennel, squash, parsnips, green beans, turnip, celery, spring onions, or ginger) weighing 600–700g/1 pound 5 ounces–1 pound 9 ounces
15g/½oz of dried shiitake or porcini mushrooms
Black peppercorns, 1 teaspoon
Two bay leaves, if desired
Clear out the fridge vegetable stock- step by step instruction method!
Step 1
Place all your prepared vegetables—whether they’re fresh, slightly tired, or made up of trimmings—into a large saucepan. Add the dried mushrooms, which bring a deep, umami richness to the stock, along with the peppercorns for subtle warmth and a gentle spice. If you’re using bay leaves, toss them in now too—they add a lovely aromatic note that enhances the overall depth of flavour.
Step 2
Pour in 2.5 litres (4½ pints) of cold water, making sure the vegetables are fully submerged. This amount of water will reduce slightly as it simmers, concentrating the flavours into a hearty, versatile broth.
Step 3
Place the pan over high heat and bring it to the boil. Once the water is bubbling, reduce the heat to low, cover the pan with a lid, and allow it to simmer gently for about 3 hours. During this time, the vegetables will release all their flavour, and the stock will slowly develop a beautiful colour and aroma. There’s no need to stir—just let it do its thing. Your kitchen will fill with the comforting scent of home-cooked goodness, and by the end, you’ll have a rich, nourishing vegetable stock perfect for soups, stews, risottos, and more.
Step 4
Once the stock has finished simmering and is rich in colour and aroma, carefully pour it through a fine mesh sieve or colander into a large heatproof container or bowl to strain out the solids. Take your time with this step—use a ladle if necessary to avoid splashing. The liquid you’re left with is your beautiful, homemade vegetable stock, packed with deep flavour from hours of gentle simmering.
Step 5
Discard the vegetables at this point, as they’ve given all their flavour to the broth—but don’t feel you have to throw them away! Check the tips section for creative ideas on how to repurpose them, such as blending into a soup or adding to compost.
Step 6
Let the strained stock cool to room temperature. Once cooled, cover and store it in the fridge for up to 5 days, or pour it into smaller containers or freezer-safe bags and freeze in individual portions. Ice cube trays or muffin tins also work well for smaller amounts—ideal for adding a splash of flavour to sauces, grains, or stir-fries whenever needed.
Step 7
Homemade stock like this is not only economical and eco-friendly, but it also elevates everyday cooking with a depth of flavour that shop-bought stock just can’t match.
Clear out the fridge vegetable stock- recipe tips!
One of the easiest ways to build up ingredients for this stock is to store your vegetable odds and ends in a bag or container in the freezer as you cook throughout the week. Any time you’re chopping vegetables, simply toss the usable offcuts—clean and free of rot—into your freezer stash instead of the bin. When the bag is full, you’ll have everything you need to make a flavour-packed stock with minimal effort and zero waste.
You can make this stock into a ramen by adding extra ginger or star anise to the boiling process. Stir through some miso paste when ready, and add your choice of noodles, herbs, boiled eggs, tofu, vegetables or meat.
You can also use it as the base for phos, curries, sauces, stews or broths. Or, heat it up for a warming, savoury drink.
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