Rinse the vegetable trimmings and place them in a big soup pot. Add enough water to cover everything. Note: Some of the water will evaporate during the cooking process, so start with as much as your pot will hold and add more as needed.
Bring it to a boil and then reduce the heat to a simmer. Add the whole spices and continue to simmer for 1½ hours. Turn the heat off.
After the liquid has cooled, strain the mixture out. Press out every last drop of stock from the bits in the strainer to draw out the flavour and nutritional goodness.
Use the stock straightaway or refrigerate it for up to a week. You can also freeze it in freezer-friendly glass jars for up to 5 months.
Thaw and use as needed in risotto, daal, stew, pulao, biryani, soup, etc.