Vegetable Stock

Vegetable stock is a broth made by simmering assorted vegetables, herbs, and spices in water. This process extracts rich flavors and nutrients, resulting in a versatile base ideal for soups, stews, and sauces. Vegetable stock is an excellent alternative to meat stocks for vegetarian and vegan dishes and can be prepared in large quantities for convenience.

Vegetable Stock

Ingredients

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, smashed

• 1-2 bay leaves

• A few sprigs of fresh thyme

• A few sprigs of fresh parsley

• 1 teaspoon black peppercorns

• 8 cups of water

Method

1. Add the chopped onion, carrots, celery, and smashed garlic to a large pot.

2. Pour in 8 cups of water.

3. Add the bay leaves, fresh thyme, parsley, and black peppercorns to the pot.

4. Cover the pot and bring the mixture to a boil over medium-high heat.

5. Once boiling, reduce the heat to low and let it simmer uncovered for 30-45 minutes. This allows the flavors to meld together.

6. After simmering, remove the pot from the heat. Strain the broth through a fine mesh sieve or a cheesecloth to remove the solids.

7. The broth can be used immediately in soups, stews, or other recipes, or it can be stored in the refrigerator for up to a week or frozen for more extended storage.