Ingredients:

Peelings from:

• 1 celery
• 5-6 carrots
• 3-4 onions

Stems and outer leaves from:

• 4-5 leeks
• different varieties of cabbage
• 1 cauliflower
• 1-2 fennel bulbs (according to taste)
• Swiss chard, spinach, kohlrabi, etc.

Herbs for the stock:

• 1-2 sprigs of lovage
• 1/2 bunch of parsley
• 2 cloves of garlic
• 2 teaspoons of salt
• 2 bay leaves

Anti-waste tips:

• Freeze leftover raw vegetables for a few weeks
• Freeze the stock in portions

Preparation:

Wash the leftover vegetables and herbs thoroughly under running water. To give the stock a nice colour, use red onions. Bring everything to a boil with 4 to 6 litres of cold water, then simmer gently for 40 minutes. Allow the stock to cool and strain it through a sieve.