Rainy days are perfect for making stock…and we have had plenty of rain lately so I currently have a few batches of stock in my freezer.
Stocks add a lot of flavour and body to soups,sauces and other dishes. They can also be used to cook grains for extra nutrients and flavour. Vegetable stock is a lot more subtle than meat-based ones (click here for chicken stock recipe) and are handy to have on hand when cooking for vegetarians.
The recipe below is my favourite vegetable stock recipe. I sometimes serve it on a cold day before a meal with a spoonful of nutritional yeast. The recipe makes a large batch (about 5 litres) so you have enough for a few soups or stews.
Flavourful base for soups,stews and sauces
- ¼ cup of olive oil
- 2 yellow onions, chopped
- 2 large leeks, greens only, chopped
- 3-4 large carrots, chopped
- 4 stalks of celery, chopped
- ½ of fennel bulb, chopped optional
- 1 parsnip, chopped optional
- 1-2 apples, quartered
- 4-5 garlic cloves, smashed (with the flat of your knife)
- 2 bay leaves
- 2 Tbsp coarse salt
- 2 Tbsp of black peppercorns
A few sprigs of fresh thyme, oregano or parsley work well too.
Heat oil in a large stock pot and add the onions, leeks, carrots, celery, parsnips and garlic and saute for 10 minutes.
Add the water, apples, bay leaves, salt, peppercorns and fresh herbs, and bring to a boil. Turn heat down and simmer gently for 45 minutes.
Strain and cool if not using immediately. Store in refrigerator for 3-4 days or in the freezer for up to two months.