This easy recipe for vegetable stock uses all the scraps in your freezer to form an easy, freezable basis for all your recipes
Course:
Basics
Servings: 8 Cups
Author: Cristina
-
1
onion
-
3
large carrots
-
3
stalks celery
-
8
cups
of water
-
1
tbsp
vegetable oil
-
RECOMMENDED:
-
2
cups
kitchen vegetable scraps
(any peels/ends/stems collected and washed)
-
2
tbsp
garlic powder
-
pinch each of salt and pepper
-
1
tbsp
oregano
-
pinch of thyme
-
Optional Additions: A bay leaf
, parsley, basil, soy sauce, anything you want that will tailor it to the recipe you’re using it for.
-
A Note on Vegetable Scraps:
-
- DO NOT include asparagus
, Brussels sprouts, cauliflower or broccoli
-
- Make sure they are clean and edible!
-
Cut vegetables and scraps into large pieces and add to pot on stove. Cook in oil until soft and brown on the edges.
-
Add water and herbs to the same pot and bring everything to a boil.
-
Lower temperature and leave to simmer for 1 hour.
-
Once time is up, strain vegetables out of the pot and let the broth cool to room temperature (unless you are using it immediately).
-
Homemade Vegetable broth will keep in the fridge 3 days or freezer for 3 months. Use in your favourite soups, stews and recipes!