Making Your Own Veg Stock

27 Jan

 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!

15 Responses to “Making Your Own Veg Stock”

  1. Tes January 27, 2011 at 6:14 pm #

    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🙂

    • foodblogandthedog January 28, 2011 at 12:10 pm #

      I made your Green Curry paste today it is delicious! So well balanced, thank you!!

  2. happywhennothungry January 27, 2011 at 7:11 pm #

    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!

  3. tiffany January 28, 2011 at 12:53 am #

    Awesome! My sister and I were JUST talking about the importance of a good veg. stock when it’s the highlight of a soup!

    • foodblogandthedog January 28, 2011 at 12:12 pm #

      It tastes so much better & cleaner than store bought, I don’t know why I’ve never done it before!

  4. Cakewhiz January 28, 2011 at 2:58 am #

    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🙂

    • foodblogandthedog January 28, 2011 at 12:13 pm #

      I know, Chemicals!! And when you use as much as I do it’s definitely worth the effort.

  5. Medeja January 28, 2011 at 12:59 pm #

    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🙂

  6. Kita January 28, 2011 at 10:50 pm #

    Not to take away from the awesomeness of making your own stock but Thai Squash Wonton Soup! That sounds amazing!!

  7. jazziefizzle February 3, 2011 at 1:15 pm #

    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!

Trackbacks/Pingbacks

  1. Sri Lankan Green Bean, Potato and Cashew Nut Curry « Cook Eat Live Vegetarian - May 16, 2011

    […] about 400 ml veg stock […]

  2. White Grape Gazpacho with Ajo Blanco Cream « Cook Eat Live Vegetarian - August 13, 2011

    […] 220 ml (1 cup) veg stock […]

  3. Roasted Tomato, Saffron and Mozzarella Risotto Layer Cake « Cook Eat Live Vegetarian - August 20, 2011

    […] 1 – 1 1/2 litres veg stock […]

  4. Tomato and Saffron Risotto with Basil, Pine Nuts and Parmesan « Cook Eat Live Vegetarian - August 24, 2012

    […] litre vegetable stock (I made my own recipe here using lots of tomato to intensify the tomato […]

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