I have always wanted to make my own vegetable stock that I can have on hand. There are many soups that I make during the month that call for vegetable boullion. So I went looking and found a few recipes- combining some of them I came up with a really good one (and really healthy). This one doesn’t call for salt…so we will see how it turns out. I am buying all the yummy fresh veggies tomorrow and I will let you know. I have heard that vegetable stock can only be as good as the vegetables that go into it- FYI. So buy the freshest veggies you can.
Herbed Vegetable Stock
4 large garlic cloves
3 celery stalks
chard stems if available
1 bunch parsley
1 sprig thyme or 1/2 teaspoon dried
1 bay leaf
1 sprig summer savory or 1/2 teaspoon dried
8 cups cold water
1. Coarse chop all the vegetable ingredients (except garlic) in 1/2 – 1 inch chunks. Place in soup pot with herbs and seasonings. Cover with cold water, bring to a boil, then cover and simmer over medium low heat for 45 minutes. STRAIN the veggies out and you are done. (For richer stock, saute vegetables first in 2 TBS olive oil).
My plan is to make this and freeze portions in my freezer for later use. I am excited to make our veggie tortilla soup…or cook quinoa with the stock…YUM! I’ll let you know how it turns out 🙂
Source: WFM 1-10