I love vegetable stock. Whether you are a meat eater, vegetarian, vegan, flexitarian, pescetarianism or anything else that is out there, veggie stock is the best! I love the full flavor of it. Whenever I make ANYTHING that calls for stock or water, I use it. You might say I am obsessed with it. I am a veggie stock evangelist and have converted many. 🙂
That being said, I was spending ALOT of money on this precious boxed stuff. It was getting ridiculous actually.
One night while cooking and tossing my veggie scraps away (no I am not composing yet; it’s on the wanna do list), I had the eureka that I would start making my own. I actually don’t know why I didn’t think of this years ago. I love making stuff myself and rarely by processed food, but this eluded me until a few months ago. stock.
Simple, simple process. Simply throw your veggie scraps in a ziplock or other container and keep it in the freezer until needed.
When I need stock or want to make it to freeze, I simply fill my pasta pot with water to cover the veggies. I add some black peppercorns, thyme and a bay leaf and let it simmer. The directions are so easy, there is no measuring; the seasonings are up to you and I just let it simmer until the veggies looked really “cooked to death.”. I simply drain it and then I either freeze it for use later or use it immediately in a recipe.
Try this and let me know what you think I guarantee your next soup will be the best ever with this as your base!
I’m definitely going to do it! Approximately how long does “cooked to death” take, in your experience?
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One tip when freezing it – put it in ice cube trays so you can pull out small amounts at a time. It’s easier to get the amounts that you want when it’s saved in smaller sizes. That way you don’t have to thaw a pint or quart to make a small batch of rice or quinoa. Just pull out a few broth cubes and throw them in the pan.
Great idea!!!! Thanks much!