“Go To” Veggie Stock Recipe
A versatile vegetable stock that works with any recipe
Makes about 10 cups of stock
2 large onions roughly chopped
2 celery stocks roughly chopped
2 large carrots roughly chopped
And whatever other odds and ends from vegetables you have collected during the week. I add pepper ends, broccoli and cauliflower stems, mushroom stocks, tomato ends, potato peels, parsnip peels … you name it, toss it in!
2 bay leaves
Fresh herbs (I love a handful of fresh parsley and a sprig of fresh thyme)
Salt and pepper to taste
12 cups of pure water
1. Roughly chop ingredients and throw them in a large pot. Top with water. Slowly bring to a boil.
2. Simmer for minimum 30 minutes. I often will leave a pot of stock to cook away for a few hours.
3. Cool and strain. Compost the veggie bits and either use the stock right away or freeze in portions.