I normally just buy organic vegetable stock pre-made at the store, but yesterday after looking at all of the fresh produce I had I decided to make my own. It’s so easy and its great to freeze to have on hand when the recipe calls for it! I ended up using the vegetables for our dinner afterwards. I diced the veggies then added some barley, lentils, cabbage and kale to my dish with about 3 cups of the veggie broth. When making a basic vegetable stock, you want something with a fairly neutral savory flavor. Some recipes recommend adding salt and other spices, but unless you know how you’re going to be using the broth , it’s better to add those flavors when you are making the actual dish.
- 1 large onion
- 2 to 3 carrots
- 3 to 4 celery stalks
- 4 to 5 sprigs fresh thyme
- 1 bay leaf
- 1 small bunch parsley
- 1 teaspoon whole peppercorns
- 2 cloves garlic
- Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water
- Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low
- Cook for One Hour or So: This isn’t an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don’t get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables
- Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.