Vegetable soup stock is really easy to make at home.
It’s a staple for us here at VH Headquarters, as it has a depth of flavour that is unmatched by bought stocks or plain sea salt.
It’s very economical and it’s really great way to clean out the refrigerator. You can tailor the stock to whatever you like, then store it for a couple of days in the fridge or up to several months in the freezer.
I have a few tricks that I use to make sure I get the most from my organic produce.
Keep your vegie scraps.
Celery and carrot leaves
Mushroom and broccoli stems
The woody parts of asparagus
Every time I make dinner, I put all of the scraps into a freezer bag and collect them until I have about 4 cups of scraps.
Then, I use about 2 litres of filtered water, and add the scraps to it. I then add:
1 sliced onion
2 bay leaves
1 tsp of thyme
1/2 cup parsley with stems
I then put it on the stove and bring to a high boil, then lower the heat and simmer for 45-60 minutes.
When the soup is done you’ll need a large bowl with a strainer; simply pour the stock through a strainer into another bowl or container.
For a more soup-like version, sauté the vegetables before adding water. It will give it a different texture and a different flavour, and can be served as soup – a stand alone dish. You can also add other vegetables like potatoes, turnips, leeks, shallots, dried basil, sage and rosemary.
Then, I store it.
I pour the stock into ice cubes trays, let them freeze overnight, and then pop them out. I then store them in a freezer bags, making them perfect to add a depth of flavour to weeknight meals.
Use this stock in place of water when you’re making rice, polenta or quinoa. You can also add this to mash potatoes, braising or even stir- frys.
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