Forget buying tubs of ready-made stock from the supermarket, making your own vegetable broth from scraps is so easy, and once you get into the habit of it, you'll wonder why you didn't do it sooner!
Dump everything into a large stockpot, and bring to the boil.
Once it's boiling, reduce the heat to low, give the pot a stir, cover with a lid, and allow to simmer for 1-2 hours, depending on how strong you want your broth to be.
Once the broth is done, carefully strain it into a suitable lidded container. Set aside to cool, then keep in the fridge for a week or so, or in the freezer for up to three months. (note 2)
Notes
Depending on which vegetables and herbs you use, your broth may be strong or mild-tasting. If you want a strongly-flavoured broth, use less water - weaker, use more. This recipe is for the middle ground.
If I'm not freezing my vegetable broth, and not using it straight away, I keep it in 1-litre clip-top bottles or jars.
I don't add salt or pepper to my veggie broth because I prefer to add seasonings to the dish itself, not the broth; however, if you'd rather add it to yours, go ahead.
Nutritional data is based on using leek, carrot, red pepper, celery, parsnip, potato, onion, cabbage, and cauliflower scraps, plus half a bulb of garlic.