Homemade vegetable stock is a delicious recipe used as a basis for lots of dishes. Soup (of course), stew, hotchpot, or mashed potatoes.
Do you know what's great about homemade vegetable stock?
- Delicious with a lot of taste
- You know exactly the ingredients (a pure recipe).
- Ideal to use leftover (cheap recipe).
- Vegan/vegetarian recipe.
- It doesn't take long to make a batch.
Homemade stock
And that's exactly the description of homemade vegetable stock. When the stock simmers all the vegetable flavors go directly into the stock. There are no hidden ingredients.
Use your leftovers in this recipe
If you don't eat the carrot ends or the cauliflower stump you can use everything. And it only takes a 30-minute simmer to prepare the stock. That isn't that long, is it?
A delicious basic recipe
Vegetable stock is delicious as a basis for lots of dishes. Soup (of course), stew, hotchpot, or mashed potatoes (to make it creamy), and nice to cook your potatoes or veggies in stock instead of water for extra taste.
- If you want a salty taste, just like the ones you get in the supermarket add 1 teaspoon of salt per 500 mL water (but less is healthier).
- When you make a lot of stocks buy biological herb plants. At the end that will be much cheaper.
- If you don't use your stock immediately or fully don't add the salt yet. When heating it again, it will reduce a bit and the salt taste can be too much (but if it happens, you can simply add some water).
- Beneath you can find a basic recipe, but vary with vegetables to get a different taste. You can also use broccoli or cauliflower.
- Add noodles and some fresh herbs when done and you get a delicious soup.
Storage
- After preparing cool the stock down to room temperature really fast. Afterward you can store it for 2 to 3 days in the refrigerator.
- You can perfectly freeze a stock, it will lest for 2 months
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Homemade vegetable stock
Ingredients
- 1 carrot
- 1 leek
- 2 sticks celery
- leftover vegetables
- 1 onion
- 1 clove garlic
- 5 black peppercorn
- 2 twigs dried thyme
- 3 twigs parsley
- 1 bay leaf
Ingredients you need per step are listed below the step in Italic
Instructions
- Peel the carrot and slice it into three pieces.
- Rinse the leek and slice it in half. Wash the celery sticks and break them into two pieces.
- Quarter the onion and peel the garlic.
- Fill the soup pan with 4 liters of cold water and add every ingredient.
- Bring to a boil and let it simmer for 30 minutes.
- Put a sieve above a big bowl and pour the stock into the sieve.
- At salt and pepper to taste.
Notes
- If you want a salty taste, just like the ones you get in the supermarket add 1 teaspoon of salt per 500 mL water (but less is healthier).
- When you make a lot of stocks buy biological herb plants. At the end that will be much cheaper.
- If you don't use your stock immediately or fully don't add the salt yet. When heating it again, it will reduce a bit and the salt taste can be too much (but if it happens, you can simply add some water).
- Beneath you can find a basic recipe, but vary with vegetables to get a different taste. You can also use broccoli or cauliflower.
- Add noodles and some fresh herbs when done and you get a delicious soup.
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