This easy vegetable stock recipe is quite honestly the most convenient, quick and tasty way of making a delicious vegetable stock.
I can’t claim any credit for this method as I first came across it somewhere online, probably on Facebook I think, a long time ago and I don’t know who originally posted it to give them credit here.
Once I’d started making stock this way I never went back to the traditional way of making stock – and I never will. It’s the best way ever of making the most delicious stock which will give your soups that wonderful je-ne-sais-quoi quality.
#1 Secret to Making Great Vegetable Stock
Whenever you’re preparing vegetables for general cooking, wash the whole lot and cut out and throw away any bad bits.
Then trim, peel or generally prepare your veggies as normal but instead of throwing away your trimmings, save them in a bag in the freezer. Do this every time you cook until you’ve got a bag with a variety of veggie peelings, cut offs, ends and stems.
Keep a few of these bags of ‘leftover trimmings’ in the freezer. For example I always have at least 2 bags in the freezer and when I use one of them I start collecting peelings again. The variety of veggies and flavours gives a really deep character to your stock.
And remember, almost everything can be used! From mushroom stems that look too soft for your meal, to aubergine ends, onion trimmings, garlic trimmings or peel, kale stalks, carrot ends, hard bits from tomato hearts . . . the list is endless.
You can even put in the tops from the chillis if you like a bit of a kick in your stock.
How to Make the Vegetable Stock
It couldn’t be easier. Simply empty the bag of veggie cuttings into a pan and fill with water. Add some salt, a couple of bay leaves, some olive oil and any other herbs of choice like parsley, basil or oregano.
Bring the stock to the boil. Turn down the heat to low and leave to simmer with a lid on for at least 30 minutes (or longer if you have time).
Taste the stock and you’ll be surprised at how flavoursome it is, almost like a soup in itself. Use the stock in any recipes that call for stock, like soups, stews etc. You can add a dash of gluten free soy sauce if it goes with the type of soup you’re making.
This vegetable stock goes perfectly in this Chilled Cucumber Soup Recipe.
If you like soups, you may like to read some of my favourite soup recipes that can be made even more delicious by using this stock. Best Vegan Courgette Soup Recipe, Creamy pumpkin soup Vegetarian French Onion Soup Easy Onion Soup Recipe Weight loss vegetable soup.
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