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Homemade Vegetable Stock

Use your meal prep leftovers to make a gorgeous vegetable stock and cut down on food waste.
Course Soup
Cook Time 1 hour
Author Dea Zoffmann

Ingredients

  • The contents of your freezer goodie bag
  • 3 liters water

Depending on the content in your goodie bag you may want to add some or all of the following:

  • 2 yellow onions quartered. Remove most of the dry skin
  • 3 garlic cloves roughly chopped
  • 3 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 2 tomatoes quartered
  • 200 grams mushrooms roughly chopped
  • 2 bay leaves
  • 4 allspice berries
  • A small handful fresh thyme or 1/2 teaspoon dried
  • 2 large rosemary stems or 1/2 teaspoon dried

Optional ingredients that add extra flavor:

  • Fennel
  • Ginger
  • Lemon peels
  • Leeks
  • Jerusalem artichoke
  • Celeriac
  • Sun-dried tomatoes
  • Lemongrass
  • Kaffir Lime leaves
  • Peppercorns
  • Other herbs, fresh or dry (oregano, basil, parsley, coriander, sage...)
  • Spices (paprika, smoked paprika, coriander seeds, fenugreek seeds...)

Instructions

  • Combine all the ingredients in a large pot and bring to a boil.
  • Reduce the heat to a simmer, cover partially, and cook for about an hour. Strain, first through a fine meshed sieve and then through a cheesecloth, nut bag or a clean dish towel. This way you make sure there is absolutely no grit left in your stock.
  • Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.