Vegan, Low Protein (PKU), Gluten Free and Dairy Fre
Total Protein Count: 0 g Protein
Making your own Vegetable Stock is easy and so much more healthy for you. Once you’ve made it once, you will never buy the store packaged stuff again. Homemade vegetable stock makes soups and dishes taste fresher and heaps less salty.
On those visits to the farmer’s market, grab some extra bunch of veggies (they don’t have to be pretty) and make a big batch of stock. You have extra veggies from your home delivery? Perfect! Your veggies are starting to turn? Use them up in stock.
Once you’ve made a batch, fill up an ice cube tray and freeze. They make great single portion sizes that will keep for up to a month. Super simple and so worth the effort.
1 Tbsp. olive oil
2 brown onions, peeled and quartered
3 carrots, diced
4 celery sticks, chopped
1 leek, washed and cut into large dice (white and light green parts only)
3 L / 12 cups cold water
10 whole black peppercorns
1 bay leaf (you can dry your own in the oven under low heat)
Heat the oil in a stockpot or large saucepan over medium-high heat. Add the onions, carrots, celery and leek and cook, stirring, for 5 minutes or until brown.
Add the water, peppercorns and bay leaves and bring to a boil. Use a fine-slotted spoon or fine metal sifter to remove any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 2 hours, skimming the surface every 30 minutes. Remove from heat. Set aside for 30 minutes to cool slightly.
Place a fine sifter or muslin cloth over a large heat-proof bowl. Carefully strain stock through the sifter. Discard contents of sifter. Cool to room temperature.
Divide the stock into your preferred container and place in the fridge for up to 5 days or into ice cube trays and freeze.