No need to peel vegetables for this delicious stock. Just be sure to use organic. Stock can be made and served as a simple base in a myriad of recipes.
Tip
For a creamy and nutrient-rich stock with added fibre and benefits, purée strained vegetables in high-speed blender and press mixture through fine-meshed sieve into bowl. Stir into stock and season to taste.
Chopped veg and peel ideas
- carrots
- potatoes
- yams
- celery leaves
- broccoli and cauliflower stems and leaves
- fennel fronds
- kale stems
If you’re using vegetable and peeling leftovers that have been saved in the freezer, there’s no need to thaw them before using in this recipe.
Vegan Herbed Soup Stock
Ingredients
- 6 L mixed, chopped vegetables and vegetable peelings (see tip)
- 2 large sweet unpeeled onions, cut into chunks
- 2 large leeks, chopped
- 1 whole head garlic, unpeeled and halved
- 1 bunch fresh parsley, cut in half
- 2 large sprigs fresh rosemary
- 2 large sprigs fresh thyme
- 3 bay leaves
- 2 Tbsp (30 mL) peppercorns
- 1 tsp (5 mL) sea salt
Nutrition
Per serving:
- calories22
- protein1g
- fat0g
- saturated fat0g
- trans fat0g
- carbohydrates5g
- sugars1g
- fibre1g
- sodium57mg
Directions
01
In large 10 to 12 L stockpot, combine vegetables, onions, leeks, garlic, parsley, rosemary, thyme, bay leaves, peppercorns, and salt. Add enough water until it reaches 2 in (5 cm) below rim. Cover and bring to a gentle boil. Reduce heat and, with lid ajar, simmer over low heat for at least 3 hours. The longer stock is simmered, the richer it becomes. Stir several times near the end of cooking.
02
Remove from heat and set aside until cool enough to handle. Then strain into very large metal bowl or pot. Shake strainer to remove as much liquid from simmered vegetables into pot as possible. Compost vegetable byproducts.
03
Cool stock to room temperature before refrigerating or freezing in 2 cup (500 mL) containers. Stock can be refrigerated for 5 to 7 days or in the freezer for up to 4 months. Use as a base for soups and stews.
04
Itu2019s delicious flavoured with miso or nutritional yeast and with added diced tofu and chopped green onions. Serve in cups for sipping.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
