Skip the sodium and additive loaded store bought crap and make your own vegetable soup stock in three easy steps!

1) As you cut your veggies for meal prep, keep an empty container handy so you can throw your stalks, stems, shells, and peels into the bucket. Once you've finished your chopping, keep the container of scraps in the freezer. Note: onion and garlic shells, carrot and beet tops are great, don't be shy. The more you throw in, the more flavour! (just no mouldy crap)  

2) Once the container is full, give your scraps a good rinse (if you feel like being a hardcore rinser, you can use one part vinegar and three parts water to rinse, then rinse with pure water- this will help clean the pesticides off your veggies) and empty into a large pot of water. Boil water for anywhere between 20 minutes to 2 hours depending on how much flavour you want.

3) Strain... And Voila! Home-made vegetable soup stock. I use my stock to cook rice, quinoa, make soup, or anytime you add water to your cooking to add more flavour and nutrients into your dish. You can even add it to your smoothies if you're super gung-ho.

And there you go. Too easy.