Before you throw that away......

Here's a great way to use your old veggie peelings and cut offs to make a lovely tasty stock:

Whenever you cook with vegetables, 

take the peelings, roots, outer leaves, skin etc, and put it in a bag in the freezer. (You can also freeze those veggies that will go off if you don't use them soon!)

When the bag is full, boil it all up for a couple of hours. 

Drain and there you have a tasty, colourful vegetable stock. Great for soups, risotto or stews.

Enjoy!

Tips:

• For a nice colour try sweet potato peelings,
• For a tasty Udon soup, make sure you have plenty of garlic peel and ginger skin in there

(Afterwards you can add the nice soggy veggie bits to your composter if you have one)