I thought up a simple and delicious stock recipe.

Any vegetables are fine - daikon radish, carrots, onion peels, spinach and mizuna roots, broccoli stems, the outer leaves of lettuce and cabbage, etc. But try to limit yourself to vegetables only, and avoid using animal proteins.
Depending on the kind of vegetable scraps you use the taste of this stock will change, meaning you get to experience a new flavour every time. Recipe by Firstsnows