Vegetable Stock

Making your own vegetable stock is so easy, plus it’s cheaper and much tastier than the store bought ones.
I keep an old plastic bread bag in the freezer and just add scraps to it whenever I have them leftover, until I have enough to do a full batch of stock.
Stock can be frozen for up 2 months.


PREP: 5 MINUTES | COOK: 40 MINUTES | CHILL: 1 HOUR | SERVES: 6 CUPS


Ingredients:

My stock varies every batch depending on what I’ve used on cooking during the weeks before, but as standard I usually include the following:

  • Carrots (peelings and chopped ends)
  • Celery (stalks, end and leaves)
  • Potato & sweet potato (peelings and chopped ends)
  • Onions (skin and chopped ends)
  • Leek (stalks and leafy ends)
  • Tomato scraps
  • Mushrooms (skins and stalks)
  • garlic (skins and chopped ends)
  • Herbs (thyme, bay leaf)
  • salt and peppercorns

If you aren’t sure which vegetables would be good to use, Jennifer’s Kitchen is a good website to check. Even though I use predominantly scraps or veggies that need to be used up, make sure you don’t use vegetables that are going off or mouldy.

Instructions:

  1. Put all veggies in a large pot. Add any herbs and salt and pepper.
  2. Cover with water completely.
  3. Bring to a gentle boil for 30-40 minutes. Leave to cool.
  4. Strain to remove all veggie scraps, then measure stock into empty jars (quantities of 1 and 2 cups make it easier when using with recipes) Note: Keep your boiled veggies scraps to put in your compost bin!
  5. Put stock jars in fridge overnight before storing in the freezer.

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