This weekend I shared a quick image of vegetable stock that I made from scratch on Instagram Stories and received so many questions that I thought I'd put together a quick blog post. This is my quick way to make sure we always have fresh stock to hand for soups, stews and thinning down sauces while still keeping things flavourful. The best part is you can make this as you go and freeze it in small batches in ziplock bags. Need more stock? Grab a few extra bags from your freezer!
It's pretty simple as methods go and you've already done the prep when you were making dinner in the first place!
How to Make Vegetable Stock from Kitchen Scraps:
First of all, let's think about things that make great stocks bases:
- onions (any kind)
- bay leaf
- ends of broccoli
Any combination of these will work. So when I made ratatouille this weekend for example, I had a small bowl full of ends of carrot, trimmings from leak and celery, as well as garlic and the ends of onions. Basically, if you have a cup full of that sort of trimmings, you can make stock!
If you want to wait and make a bigger batch, keep these in a ziplock bag in the freezer and just keep adding scraps from your meal prep during the week. Simply tip in a pot and double the liquid and seasoning.
- Take your cup full off vegetable scraps and pop them in a saucepan.
- Add a pinch of salt, half a teaspoon of peppercorns and a couple of bay leaves.
- Pour over about 500 ml of boiling water and simmer for a few minutes.
- Let it cool and then pop in the fridge overnight in a container with a lid.
- Stain away the vegetables for composting and keep the now dark and rich smelling stock.
Need a suggestion of what to cook with your stock? I have one or two soup recipes (Holy badly formatted archives Batman!) from a while back that you may like to try. (I will try to reformat and shoot these soon I think....) Enjoy!