A super simple homemade vegetable stock you can use in so many recipes, keep a jar handy in the fridge!
Prep Time2 hourshrs
Cook Time10 minutesmins
Course: Dinner, Soups
Cuisine: Clean Eating
Keyword: Clean Eating
Author: Stephanie
Cost: $2
Ingredients
2Celery sticks untrimmed, cut into chunks
3 Carrotsunpeeled, cut into chunks
1Onionleave the skin on
2 Leeksuntrimmed, cut into chunks
4Small mushrooms
Salt & Pepper
1Bay leaf
Mixed herbs
1Clove of garlic (optional)
40 - 50 Fl OzWater
Instructions
Give all your veggies a good scrub. There's no need to peel or trim the ends, put them all in the pot
Chop your vegetables into chunks. I keep them big and chunky, but this depends on the size of your stock pot (or any large saucepan will do). Into the pot!
Season a little and add the water. The amount of water you need will depend on your stock pot. The veg need a little room to move as the cook
Simmer low for 1½ - 2 hours
Pass the stock through a muslin or sieve and into your storage container
Notes
Vegetable stock can sometimes look a bit pale. I like to darken mine by using darker onions, leave the skin on and it gives the stock a lovely rich brown color.This makes around a quarter gallon of stock, enough to use in 2/3 recipes. Keep your stock in the fridge (after it's cooled down) and it's good for a week, or freeze it for up to a month