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 