Chef Morgan is a healthy soup aficionado, and today she is sharing some basics tip on how to make a flavorful and versatile vegetable stock. Perfect for soups, sauces, or any savory recipes that call for stock!
Vegetable Stock Tips:
- The smaller you chop your vegetables, the more surface area and contact with water, which means more flavor!
- Start with cold water. The solubility of flavors and nutrients varies at different temperatures. Starting with cold water ensures that you will extract the full potential of all your ingredients.
- Use quality produce. You only get what you put into it.
- Use the recipe below as a base and add in vegetables you have hanging around the kitchen. Starchy vegetables will make your stock cloudy. Strong flavored vegetables, such as cabbage, may overpower other flavors in your stock, but may be good if you are making a cabbage soup. Tomatoes will add a nice color and add an extra savory punch.
- Do not add salt to your stock. You can always add salt to the soups or dishes that you create with your stock
- Use different herbs and spices for a twist on your stock, parsley and thyme are always good choices.
- 1 tsp olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 2 cloves garlic, smashed
- 2 handful button mushrooms, sliced
- 1 Tbsp black peppercorns
- 5 cups cold water
- 2 bay leaves
Once stock is finished and strained, return to pot and simmer until ¼ of the liquid remains. Cool and freeze into ice cube trays. Once frozen add stock ice cubes to a container and freeze for up to 3 months. To use stock as you would a bouillon cube, add ¾ cup of water.
Cool and freeze into ice cube trays.
Once frozen add stock ice cubes to a container and freeze for up to 3 months.
To use stock as you would a bouillon cube, add ¾ cup of water.