It is cold outside, it has been raining all day, and your body is asking for something warm and nurturing to start feeling better. Make some Homemade Vegetable Stock and start feeling better!
This homemade vegetable stock comes in really handy for these days and to make many of your recipes healthier and tastier by adding it instead of stock cubes.
In our household, we cook homemade vegetable stock every second week and freeze it to have it always available for cooking or making soups. It takes 10 minutes to prepare and you can leave it cooking while doing other things.
This is the perfect stock as a base for many different dishes for your little one. It does not contain any salt, just vegetables and water. Luca loves mummy’s soup as much as I do.
You can add to this recipe any vegetables that you have in your fridge or pantry as it will simply add more flavour and nutrients. Some vegetables we would avoid including in your stock are potatoes, zucchinis or beets.
How can I use my Vegetable Stock
Here is a list of different recipes that we make with our Vegetable Stock:
- Miso and Tahini Ramen: If you want to make a delicious Ramen, you will need a delicious stock, otherwise it won’t happen. If you want to cook a homemade stock for ramen, you can add ginger and more onion to it. Cook both ingredients first with a little bit of oil, at a high temperature. You can then add the rest of the ingredients.
- Vegan Pho: If you need a delicious stock for Ramen, same applies for Pho. This noodle soup needs to be cooked with homemade stock to have the flavour that you are looking for.
- Katsu Curry: When cooking a Katsu sauce, use a homemade stock instead of a shop-bought one. The taste you get from homemade stock is difficult to get from a cube or shop-bought pack.
Easy Homemade Vegetable Stock
- 1 large onion cut in half
- 2 to 3 leeks chopped
- A handful of green beans cut in half
- 1 to 2 to tomatoes cut in half
- 1 parsnip chopped
- 3 to 4 celery stalks chopped
- 1 to 2 turnips chopped
- 6 to 8 carrots chopped
- Wash with cold water all the ingredients and chop them so they release more flavour while cooking.
- Heat some olive oil in a big pot on medium heat and add the ingredients. Let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
- Add enough water to cover all the vegetables. You can add more water if you need to make more stock or less water for a more flavourful and concentrated stock if you are just using it for one dish. We normally make around 3 litres of stock from this recipe.
- Bring the water to boil and when it starts bubbling reduce the heat to medium and let it simmer for at least 45 minutes. The longer you leave it cooking, the tastier.
- Put the stock through a strainer or colander. Let it cool before freezing it if you are storing the stock.
- You can use the cooked vegetables to make soup with a little bit of the stock. We always make 3 or 4 portions of soup for Luca to make the most of the vegetables.
- For a sweeter broth add more carrots.
- For a umami flavour, add some Kombu and cook the ingredients for a few minutes into high heat before adding the water.