First, you need to begin saving the leftovers of the vegetables that you use throughout the week. For instance, you can collect and save carrot, onion, potato and garlic peels along with spinach and broccoli stems. You can store all such items in a plastic bag and then place them in the refrigerator to prevent any fungus.
When you are ready to make your stock, begin by placing all of your veggie scraps into a large pot and then pour water in it, making sure that the scraps are entirely covered with water.
Place the lid on the pot and turn on the heat under it. Wait for the water to reach boiling point. When the water has come to a boil, reduce the heat to simmer. Make sure you simmer the stock with the lid on for around 1 hour.
After your stock has simmered for 1 hour, remove it from the heat and allow it to cool in the pot.
After the stock has cooled completely, strain it into a glass jar or other container with a tight fitting lid. Now you can use it whenever you need to add some delicious vegetable stock in your recipes. The vegetable stock can be stored in the refrigerator for up to two weeks.