Anything goes for this veggie stock. The more the merrier and more flavour. I save a lot of veggie scraps in a bag in the fridge or freezer and make this at least once or twice a month. Broccoli stems, kale stems, fennel stems. Carrot peels, mushroom tips, bruised tomatoes. These are some of the things I save and add!
Prep 5 min
Cook 2 hours
Total 2 hours & 5 min
INGREDIENTS
2 onions - unpeeled, cut into quarters
4 carrots - unpeeled, roughly chopped
6 stalks celery - roughly chopped
1 bulb of garlic - unpeeled, halved crossways
150g mushrooms - halved
4-6 cups of random veggie scraps, I recommend broccoli stems, kale stems, tomatoes, fennel stalks
1 bay leaf
2 tbsp apple cider vinegar
1 tbsp olive oil
freshly cracked black pepper
1 tsp sea salt, more to taste
4L water
DIRECTIONS
In a very large soup pot, over medium high heat, add all ingredients. Bring to a boil; stir, and reduce heat to simmer for 1.5 - 2 hours partially covered.
Strain through a fine mesh sieve into a large bowl or another pot. Mash down the veggies with a potato masher to release more juice/broth. Discard solids.
Pour into glass jars and let cool completely. Store in the fridge for up to 1 week or freeze.
TIPS
I love freezing this in pucks or ice cube trays for when I need a little bit of broth for a recipe.
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