I use veg stock a lot in my cooking so I thought it was about time I started making my own. I don’t know why I haven’t done it before, it’s just a case of being organised, which I am not, so that is why it has taken so long for me to get around to it.
I made my Minestrone soup last night so I put all the trimmings from the leeks and onions, the cabbage core and outside leaves, carrot ends & peelings, some celery stalks & leaves, the top of the red pepper, some bashed garlic cloves, 3 bay leaves, a sprig of rosemary & thyme, parsley stalks, some halved cherry tomatoes, a few chopped mushrooms, 8 whole peppercorns and a big teaspoon of salt in a big pot and filled it with water. You bring it to the boil then simmer with a lid on for at least 30 minutes. I tasted mine after 30 minutes added some more salt and left it to simmer for another 30 minutes to get a more intense flavour. Strain it, leave it to cool, store some of it in the fridge for up to 3 days and freeze the rest.
Then you have lots of beautiful, golden, natural veg stock with no artificial nastiness to use for making soups, stews, risottos, sauces, curries…..
I must have about made about four litres I think. Which is probably enough to last me a week. If I get into the habit of keeping my trimmings and making it every Monday I’ll never have to buy veg stock again. It’s delicious, free and chemical free. You can use whatever vegetable trimmings you have but I would definitely include onions, garlic and carrots for sweetness. You could add fresh ginger and some star anise if you wanted an Oriental base or cumin seeds, fennel seeds and turmeric root for an Indian flavour. Just make sure you wash the vegetables before you start and buy organic wherever possible.
I am going to be using this stock tonight to make a Thai Squash Wonton Soup……”See” You Tomorrow!
Cook Eat Live Vegetarian 
Your veg stock look so good. I love homemade stock, too. Mine is very similar but I don’t use tomato. This recipe looks fresh and flavourful. I’m definitely gonna try it 🙂
I made your Green Curry paste today it is delicious! So well balanced, thank you!!
I’ve never tried making my own veggie stock either, but I may definitely have to get organized this weekend and make some. Yours looks delicious!
It’s so easy and definitely worth it!
Awesome! My sister and I were JUST talking about the importance of a good veg. stock when it’s the highlight of a soup!
It tastes so much better & cleaner than store bought, I don’t know why I’ve never done it before!
I like to make my own vegetable stock too. I am not too comfortable with buying them from the store since there is no way of knowing what the heck companies are putting in them. Your stock looks very nice and healthy 🙂
I know, Chemicals!! And when you use as much as I do it’s definitely worth the effort.
I know home made stock is really much better in every way, but I usually don’t have time for that, its so much easier just to buy powder 🙂
Not to take away from the awesomeness of making your own stock but Thai Squash Wonton Soup! That sounds amazing!!
Thank you so much for your lovely comment… I had no idea my post was up on foodpress so thanks for letting me know 🙂
Yes inari is fabulous, definitely worth a try!
I have been meaning to make some veggie stock at home, but have always been a little lazy and uncertain about what to put in it. Thanks for the inspiration though!