Homemade vegetable stock
Homemade vegetable stock is a delicious recipe used as a basis for lots of dishes. Soup (of course), hotchpot or mashed potatoes.
This recipe is:
[recipe_key]Ingredients
- 1 carrot
- 1 leek
- 2 sticks celery
- leftover vegetables
- 1 onion
- 1 clove garlic
- 5 peppercorns
- 2 twigs thyme
- 3 twigs parsley
- 1 bay leave
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.
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.
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