Homemade Vegetable Stock
Use your meal prep leftovers to make a gorgeous vegetable stock and cut down on food waste.
- 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...)
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.