A vegetable stock is not only the most nutritious way to use your left over vegetables, but it is the most cost-effective and also the most delicious way!
All of us at some point, whether we try our hardest or not, get to the end of the week and find some sad looking veges in the back of the fridge. Not exactly appetizing when looked at, but we feel regret for throwing them out, what a waste of food and money right? Well, with this recipe, it's as easy as throwing them all in a pot with some water!
Although the stock is jam packed full of nutrition already, one of the best ways to use this stock is to use it in another soup. An already healthy food source, SUPER-CHARGED!!
I would suggest that at home, you just use the scraps of your vegetables from throughout the week. Keep them in a zip-lock bag in the fridge, use things like carrot peelings and ends, onions (including the skin), celery etc. If you haven't got all these and just want to make one from scratch, here is a recipe that you can also use as a guideline when making a vege stock.
- 4 Brown Onions
- 4 Carrots
- 4 Celery Stalks
- 1 Garlic Bulb
- Bunch of Fresh Parsley
- 1 Lemon
- 2 Bay Leaves
- 12 Peppercorns
Simply add these ingredients into a large pot, wash but leave the skin on. Cover with water and simmer on a low heat for about 1 hour. Strain liquid and discard vegetables. Pour your liquid stock into jars, bags, ice cube trays, or whatever you find most useful. Will keep fine in the fridge for 1-2 weeks, so freeze if not using before that.