Vege stock is super easy to make but if you’re like me and tend not to read/follow recipes you end up forgetting essentials like peppercorns, garlic, and a bayleaf. If you have an aversion to salt you don’t season it either.
Regardless, once you have these unforgettables in your pot, you can put whatever scraps you like in there. It’s a good way to use up odds and ends from other meals. I made my stock with beet leaves (actually more nutritious than the beets themselves), corriander stalks, an old carrot, half an onion, and the tops and ends of a celery bunch.
Cover (just) with water and bring to a boil. Simmer for an hour, season if you wish (probably a good idea), then strain.
Stock’s handy to have around for soups and sauces and can be frozen or kept in the fridge for about a week. At a loss for a vessel? Try your recycling. I froze two cans worth of stock and put the rest in an old juice container.
[...] used some of my vege stock to make a noodle soup, but as usual I put the vermicelli noodles in way too early and ended up with [...]