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!