A good stock makes all the difference to your homemade soups etc and they're a wonderful way to use up any leftover vegetables you have lying about. You can make a flavoursome vegetable stock with just about any variation of veggies, so do experiment with what you have and see what you like. The recipe below is what I mainly use and always turns out great.
Makes about 2 litres
Ingredients:-
- 3 tomatoes, roughly chopped
- 3 carrots, unpeeled & roughly chopped
- 4 or 5 mushrooms or 2 flat mushrooms, unpeeled & roughly chopped
- 3 celery sticks, roughly chopped
- 3 cloves of garlic, peeled & crushed or finely chopped
- handful of fresh parsley
- 1 tsp black peppercorns
- 2 bay leaves
How to:-
1. Place all of the ingredients into a large, deep pan. Add 2 litres of cold water and bring to the boil. Reduce to a simmer and then cook on a low heat for around 2 hours. You can add more water as needed.
2. Pour the vegetable stock through a sieve into a large bowl, pressing the vegetables in order to extract as much excess liquid as possible.
Storage:-
If not using straight away, allow the stock to cool for about 30 mins. Once its properly cooled, you can either store it in a container in the fridge for up to 3 days or freeze it where it'll keep for up to 4 months.
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Once you've tried a homemade vegetable stock like this, you'll never go back to using those dusty old stock cubes ever again!
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