vegetable stock
Over the past couple of weeks, I’ve been making an effort to reduce the use of Processed/Packaged Foods in my Recipes and diet. Although quick and convenient, Processed Foods can have High Sodium/Salt content and also contain Additives and Preservatives that aren’t the best for your health.
I make soups regularly so I normally keep pre-packaged vegetable broth on deck. Since I keep stocked on fresh vegetables and herbs, I decided to make my own Vegetable Broth and store it for when I make Soup. Homemade Vegetable Broth is a lot more flavorful, and healthy and elevates the taste of my recipes…ATP…I’m never going back!
Follow the Recipe below to tearn how to make vegetable stock! This homemade broth is super flavorful and easy to make, perfect for use in soups, sauces, risotto, and more.
vegetable stock recipe
Learn how to make vegetable stock! Perfect for use in soups, sauces, risotto, and more, this homemade broth is super flavorful and easy to make.
prep time: 20 min | cook time: 1 hour 45 min
ingredients
2 Medium Onions
4-5 Medium Carrots
1-2 Medium Celery Stalks
1 Bulb Garlic
1 handful of Fresh Parsley
1 handful of Shiitake Mushrooms
2 Stems Green Onions
3 Bay Leaves
1 Bunch of Fresh Thyme
3 Stems Fresh Rosemary
2 Tsp Sea Salf
2 Tsp Black Peppercorns
10 Cups Filtered Water
1/2 Cup White Wine Vinegar
instructions
Thoroughly wash all vegetables
Add water and vinegar to large pot or dutch oven
Add sea salt and black peppercorn to the pot
Chop all vegetables into smaller peices, and add with thyme, rosemary, mushrooms and bay leaves to pot or dutch oven
Stir ingredients together and cover with a lid
Bring the pot to a boil over high heat. Reduce and simmer for 1 hour
Strain broth into a jar and recycle vegetables for later use or in other dishes, you can also compost.
Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months.
notes:
Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months. Use the homemade stock as you would any veggie broth.
To speed the process and deepen flavor, you can roast your veggies before boiling.
To Roast:
Preheat oven to 400° Place the onions, carrots, celery, garlic, and green onions, on a baking sheet and
Roast in the oven for 45 mins
Remove tender vegetables from baking sheet and add to dutch oven or large pot with water and continue steps above
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