There is nothing I enjoy more in the winter than a good bowl of soup. It is a great way to get in my veggies and soup is also very portable in a thermos when I am on the go. None of my soups are complicated, but they taste delicious because I always use good stock.
Like many of my kitchen adventures, I started making my own vegetable soup stock when I ran out of the boxed version and was in a pinch. I had so many recipes for vegetable stock, but it seemed time-consuming and a bother…until I started making it on my own.
I rarely follow a recipe, but I do make sure to follow a few simple ideas I have learned along the way. Below are a tips on how to make your own vegetable stock.
1. Use vegetables you like such as carrots, celery and onions. Don’t add anything too sweet or strong such as turnips or beets. Fill a stock pot with water and the vegetables.
2. Boost your stock with goodies such as dried mushrooms and/or seaweed.
3. Add any spices in small amounts. Your stock is meant to be a canvas for later soups. I often add a sprig of thyme, peppercorns, and a bay leaf.
4. I boil my stock and then let simmer for 3-4 hours. Discard/compost all solids after cooking.
5. Freeze in small portions to use later in soups and also as a base for grains and beans instead of water.