It’s January, it’s freezing so naturally we make soup. Gallons of it. Which means we make homemade vegetable stock. Naturally. So, so, so much better than the store bought variety or those ghastly bouillon cubes. The real thing transforms an everyday soup into a thing of wonder. I know that’s quite a statement but really it does make a HUGE difference. I always thought I didn’t have time to make my own stock, but once I got started there was nothing to it. Do give it a try, especially if you plan on making soup anytime soon.
Many people tell you to use your vegetable peelings and leftovers but I think you get a very superior stock by using actual vegetables, not the carrot peelings. Use whatever veggies you have on hand but bare in mind the taste will vary. If you can’t stand turnips (guilty) don’t use them and probably best not to use red beets unless you plan on making borsch. I’ll provide a blueprint and you experiment.
- 1 onion, peeled and chopped
- 3 carrots, peeled and chopped
- 4 sticks celery peeled and chopped
- 4 cloves garlic, peeled
- 1 celery root (or a large potato such as Yukon Gold) peeled and chopped
- A handful of fresh herbs such as rosemary, thyme, parsley
- A bunch of kale (optional)
- Freshly ground black pepper and sea salt
- Place the onion, carrots, garlic, celery and celery root or potato into a large saucepan with a couple of tablespoons of water and water saute for approximately 5 minutes.
- Add the herbs and kale if using, sprinkle over the salt and pepper and add 4 cups of water.
- Bring to the boil, turn down to a simmer and partially cover.
- Allow to simmer for approximately 30-40 minutes or until the liquid turns a golden color.
- Remove from heat. strain reserving the liquid. Use immediately or place in the fridge for up to 5 days or freeze.