How to Make Vegetable Stock | Vegetable Broth Recipe

Learn how to make easy and basic vegetable stock at home. You can use the stock for soups, risotto dishes and more!

Full Printable Version: https://www.thecookingfoodie.com/reci...


RECIPES WITH VEGETABLE STOCK:
Broccoli Soup: https://goo.gl/WxBL3u
Pumpkin Soup: https://goo.gl/7atCh3
Mushroom risotto: http://bit.ly/MushroomRisottoTCF

Ingredients:
2 onions
2-3 carrots
4-5 garlic cloves
4 celery stalks with the leaves
1/4 bunch parsley
3-4 sprigs fresh thyme
2 bay leaves
1 tsp black peppercorns
1 tsp salt
2-3 tbsp olive oil
12 cups (2.8L) water

Directions:
1. Roughly chop all the vegetables except garlic cloves.
2. In a large pot heat olive oil. Add chopped onions, chopped celery and whole garlic cloves. Cook over medium heat for 5-7 min, stirring frequently.
3. Add carrots, celery leaves, parsley, thyme, bay leaves, peppercorns and salt. Pour water and bring to a boil. Reduce the heat to low and simmer for 1.5 – 2 hours.
4. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and Pour the stock through.

Notes:
• You can use the stock fresh or freeze it for months.
• you may need more water.

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