Making a stock is always a great way to use up any leftover vegetables you have hanging around your kitchen. Any peelings, stems, or skins you would normally discard of can be kept in the freezer and used at a later time in a stock. Alternatively, you could make the stock right away and freeze it until it’s needed.
Another benefit of making your own stock is having control over the amount of salt that goes in. A lot of store-bought stocks overdo it. Once you’ve added your stock, your soup ingredients, your seasonings, and the consistency is just right, you may only find that you have to water your recipe down and readjust everything else.
If you have the onion, celery, and carrot trifecta on hand for a base, you are well on your way to a great veggie stock. Anything extra you have is bonus. Though, I do always use parsley in my stocks and I also feel that the addition of a tomato and some coriander seeds go a long way.
Mixing and matching vegetables, herbs, and spices in a stock is always encouraged!
- 1 medium onion, quartered
- 1 medium carrot, roughly chopped
- 3-4 stalks celery, celery hearts, and base
- 1/2 bunch of parsley
- 1 tomato, cut in half
- 1/2 green pepper
- 1/2 bulb of garlic, smashed
- 4 stalks green onions, roughly chopped
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp coriander seeds
- 1 tbsp dried thyme
- 1 tbsp salt (or to taste)
Put all ingredients in a large stock pot and fill the pot with enough cold water to cover all the vegetables.
Bring to a boil, cover, and turn down heat to simmer on low for 2 hours or until desired flavour. Use as a base for any recipe that calls for vegetable stock. This stock can be refrigerated for about a week or frozen until ready to use.