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.
Vegetable Stock
Flavourful base for soups,stews and sauces
Ingredients
- 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
Instructions
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A few sprigs of fresh thyme, oregano or parsley work well too.
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Heat oil in a large stock pot and add the onions, leeks, carrots, celery, parsnips and garlic and saute for 10 minutes.
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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.
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Strain and cool if not using immediately. Store in refrigerator for 3-4 days or in the freezer for up to two months.