As the weather cools, there’s nothing quite as comforting as a hot bowl of soup. If you’re experimenting with a homemade recipe, why not make your own soup base, too? Vegetable stock is an easy way to use the bits and ends of veggies and saves a little cash from store bought versions, too. It may seem like a convenience thing, but trust me – once you’ve made your own you’ll see there’s no reason to go back to the box.
All it really requires are these three things:
Onions (or shallots or leeks) + celery + carrots.
You can keep it that basic, or you can experiment with flavors. I tend to use whatever I’ve been eating from the farmers market. Right now, that means eggplant ends, mushroom stems and kale stems. When I chop vegetables I save the ends, stems and skins and simply keep them in a container in the freezer. Once it’s full, it’s time to make stock of the situation.
Total time: 50 minutes
Makes about 6 cups of stock
- 1 tbsp. olive oil
- 2 onions, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped
- 5 cloves garlic, chopped
- 2 cups frozen vegetable scraps
- 8 cups filtered water
Heat olive oil in a large stockpot over medium heat. Add garlic, onions, celery and carrots. Cook and stir until soft, then add water and frozen scraps. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour stock through a mesh strainer into a large pot and discard the scraps.
And now, the fun part. Use your stock for homemade soups, to cook quinoa or rice, or jar and freeze for future cooking adventures.