For some time I started making Homemade Vegetable Stock, I don’t buy it, and I use this stock for meals that ask for it. I use it for many recipes, like risotto, or recipes that ask for water, I put stock instead.
For this stock, you can use many vegetables but also leftover vegetables. Collect the ends of the celery, carrots, broccoli, parsnips and freeze them for when you are making a stock until you have a full bag.
With these leftovers and fresh vegetables, make a big batch of stock. Use fresh vegetables like carrots, celery, onions, garlic cloves, parsnips. Add fresh parsley leaves and celery.
Put all the vegetables and leaves into a big pot and bring to a boil and then, let it simmer for 2 hours.
When it’s done, strain the stock and put it in the fridge for up to a week or in the freezer for up to 6 months.