I hope everyone enjoyed Thanksgiving weekend here in Canada. Hopefully you ate some good food and spent time with people you love. Part of Thanksgiving is eating delicious seasonal food, which for me, means lots of soup at this time of year.
How do you improve any homemade soup you make and save money? Make homemade vegetable broth. The vegetable stock recipe here is a simple stock you can make to use in a wide variety of soups, stews, or any other dish that calls for stock.
The taste of homemade vegetable stock is far superior to the majority of store bought stocks or bouillon cubes. Feel free to make this vegetable stock recipe your own by adding other herbs or vegetables.
You can tweak the recipe depending on what you are making. Adding mushrooms to your vegetable stock recipe will make a heartier stock, great for dishes that include mushrooms. Making stock is incredibly easy. Throw some vegetables in a pot, and boil! You can do that right?
Yes it’s a good idea to keep some store bought stock on hand for those days when you are stuck without homemade stock. I recommend making stock and freezing it so you always have some on hand.
One of the best tips I have picked up over the years is to KEEP THE STALKS FROM MY GREENS! Whenever you use kale, swiss chard, or collard greens, throw the stalks into a ziplock bag and keep it in the freezer. Whenever you are making stock you will have a ready supply of stalks in the the freezer to add to the pot.
As you may know, I go through a lot of greens. Not only do I make a ton of green smoothies, I cook a lot with leafy greens. I love adding greens to all types of dishes as a way of increasing the nutrient content. Have you tried adding kale to a vegetarian chilli? Another popular green infused recipe is this lentil walnut loaf with spinach. Keeping the stalks from the greens and adding them to your vegetable stock recipe is using all parts of greens twice !
Have you ever tried making your own vegetable stock?
- ½ tablespoon olive oil
- 2 medium onions, peel on, quartered
- 2 celery ribs, chopped, leaves included
- 4 medium carrots, chopped
- 2 cloves garlic, smashed with a knife
- a few sprigs of thyme, torn into pieces
- 2 bay leaves, broken apart
- a few whole black peppercorns
- ½ teaspoon sea salt, or to taste
- 10 cups water
- Heat the oil on medium heat in a stock pot. Add all the ingredients except the water and sauté for 5-7 minutes.
- Add the water, cover and bring to a boil. Reduce heat to medium low heat and boil for about 30 mins.
- Strain and use the broth as needed. Store in fridge for up to 2 days or freeze for future use.
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