After making my Curried Carrot & Butternut Squash Soup, I had a lot of odds and ends left over! I couldn’t allow myself to throw any of it away. Instead, I tried my hand at making my own vegetable stock! I’ve never done it before, but basically it’s just boiling the leftover & tough bits of veggies in water until they die. The only things that I added that were not “leftover bits” was 1 onion and 3 large whole carrots.
Half way through the boiling process I accidentally removed the lid and forgot to put it back on. When I came back to check on it, the water level had dropped by nearly 3 inches. Oops! Hopefully this just intensified my stock flavor.
After spooning the veggies out of the pot, which Ryan helped me with, we poured the stock into a large seal-able bag and stuck it in the freezer. Something that I did forget to do was taste test it….
Note: safety first! I use Ryan’s lab goggles when I chop onions because my eyes water so much! You can see them peeking out of the corner of the left edge of the photo here 🙂
Recommended Kitchen Gear:
Large pot with lid
Tops of carrots, 3 large whole carrots
Tops & bottoms of celery
Skin, bulb, and greens of fennel
Green stems of leek
1 medium onion
Whatever else ya got in the fridge…
- Clean everything thoroughly, leeks are dirty!
- Give everything a rough chop.
- Warm a large pot over medium heat, and then add onions & leeks. Stir with wooden spoon for about 5 minutes until they start to sweat.
- Add rest of veggies.
- Pinch of salt, sprinkle of garlic.
- Add water to the pot, just enough to cover the top of your vegetables. Raise heat to boiling and cover. Simmer for 1 hour.
- After allowing the stock to cool, start removing the vegetables with a slotted spoon.