VEGETABLE STOCK FROM SCRATCH

VegetableStockIngredients

VEGETABLE STOCK FROM SCRATCH

by | Dec 23, 2020

I prefer to make my Vegetable Stock From Scratch. It’s quick and easy and doesn’t contain unwanted added ingredients such as salt. If you prefer a supermarket brand, I recommend Better Than Bouillon Reduced Sodium Seasoned Vegetable Base. You can add 1 teaspoon per cup of boiling water to make a cup of vegetable stock and keep the container in the refrigerator for later use. I prefer the flavor to most canned/boxed broths.

To avoid waste, save vegetable scraps in the freezer for making vegetable stock. You can use any vegetables, but remember that vegetables such as asparagus will add an asparagus flavor to your stock. If you’re using the stock for asparagus soup that would be fine, but you might not want that taste for other applications.

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Vegetable Stock From Scratch

Course: Soup
Keyword: Dairy free, Gluten free, Low salt, No oil, Vegan, Vegetarian
Servings: 5 cups
Calories: 166kcal

Ingredients

  • 1 large onion
  • 2 celery stalks including leaves
  • 2 large carrots
  • 8 cloves garlic peeled
  • 8 sprigs parsley
  • 6 sprigs thyme
  • 2 bay leaves
  • 2 quarts water

Instructions

  • Roughly chop the onions, carrots, and celery.
  • Place the chopped vegetables, garlic, parsley, thyme, and bay leaves into a large pot and cover with water.
  • Bring the water to a boil, cover and reduce to a simmer. Cook for 30 minutes to 1 hour. The longer you simmer the stock, the more full bodied it will be.
  • Strain the stock through a fine mesh strainer and discard the vegetables.

Notes

You can also roast the vegetables before simmering them for a full flavored stock.  Heat the oven to 425 degrees F.  Place the roughly chopped onions, carrots and celery and the garlic on a sheet pan.  Coat the vegetables with 1 tablespoon of olive oil and roast until golden brown.  Place the roasted vegetables, the parsley, thyme and bay leaves in a large heavy pot and cover with water.  Bring the water to a boil, cover, reduce to a simmer and cook for 30 minutes to 1 hour.  Strain the stock and discard the vegetables.

Nutrition

Calories: 166kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 878mg | Fiber: 7g | Sugar: 14g | Vitamin A: 24731IU | Vitamin C: 38mg | Calcium: 193mg | Iron: 2mg

Roughly chop the onions, carrots and celery. Place them together with the garlic, parsley, thyme and bay leaves into a large pot and cover with water. Bring the water to a boil, cover and reduce to a simmer. Cook for 30 minutes to one hour.

VegetableStockInPot

Strain the stock through a fine mesh strainer and discard the vegetables.

StrainedVegetablesForVegetableStockFromScratch
VegetableStockInPitcherForVegetable StockFromScratch

Roasting the vegetables before simmering them will result in a more full flavored stock. Heat the oven to 425 degrees F. Place the roughly chopped onions, carrots and celery and the garlic on a sheet pan. Coat the vegetables with 1 tablespoon of olive oil and roast until golden brown. Place the roasted vegetables, the parsley, thyme and bay leaves in a large heavy pot and cover with water. Bring the water to a boil, cover, reduce to a simmer and cook for 30 minutes to 1 hour. Strain the stock and discard the vegetables.

After you’ve prepared your Vegetable Stock From Scratch, freeze it or use it for the following soups/stews:

loaded sweet potato chli
Loaded Sweet Potato Veggie Chili
West African Peanut Stew
West African Peanut Stew
Thai Red Curry With Cauliflower, Carrots and Snap Peas In a Pot
Thai Red Curry With Cauliflower, Carrots and Snap Peas

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