Homemade Vegetable Stock
Feb 24, 2012This nourishing homemade vegetable stock is simple yet very flavourful and can be used in any soup recipe to enrich the taste. Make sure to save and freeze all your vegetable scraps in advance, to avoid having to buy fresh veggies.
Ingredients and Directions:
Put vegetable trimmings and peelings – onions, potatoes, carrots, leeks, celery (and leaves), broccoli, garlic, tomatoes, whatever you have – plus unrefined sea salt to your desire, a few black peppercorns, a bay leaf or two, some dried herbs (parsley, thyme, oregano, basil, rosemary, black pepper, etc) and optional ingredients like nutritional yeast (B-vitamins) and sea weeds (dulse, kelp, nori, wakame, etc) into a large pot and cover with cold water (about 8 cups). Bring to a boil and simmer for 45 minutes. Leave to cool, then strain. Use fresh or freeze in glass jars or ice cube tray until ready to use.
Looking to source quality foods, supplements, and nontoxic home products? This vetted list put together by Beyond Vitality can help!
JOIN THE COMMUNITY
I would love the chance to support you further and connect with you on a deeper and more personal level.
I’ll share new offerings, recipes, updated health solutions, and behind-the-scenes snippets…
We hate SPAM. We will never sell your information, for any reason.
