If you're looking for a flavorful and healthy alternative to store-bought vegetable stock, then this recipe is for you. Every cook knows the secret to any good soup is the soup stock from which it is made. Add this recipe to your vegan at home cookbook that will give your soups lots of extra flavor and body. When you use vegan fresh food, like vegetables, herbs, and spices, you'll get all the nutrients and health benefits that come with them. So, roll up your sleeves, gather your ingredients, and let's get started!
This recipe is from "Recipes for Life from God's Garden" by Rhonda Malkmus, p. 207.
Ingredients
- 8-10 cups distilled water
- 2 onions, cubed, leave skins on if clean
- 2 to 3 cloves of garlic
- 3 carrots
- 3 to 4 stalks of celery
- 2 potatoes with skin
- 1/2 to 1 cup parsley
- 1 bay leaf
- 1 tsp. thyme
- 1 tsp. basil
- 2 cups broccoli pieces (stems are fine) 2 cups cauliflower pieces
Method
- Chop all vegetables into 1-inch pieces. If you would like a more delicate bouquet, omit the cauliflower and broccoli, and spices may be changed to just 1-2 tsp. dill, omitting other herbs. Celtic sea salt may be added to taste.
- After cooking, it is important to strain twice to remove all debris from the stock. Make sure you are able to achieve your desired consistency from the straining process.
- Your homemade vegetable stock can be frozen or it will keep in your refrigerator for up to one week. Best for soups or stews. ENJOY!
