Admission time – I had no idea a few years ago why the stock was such a “big deal”. It came in either a cube form or a powdered form and you added it to stews and soups. I have subsequently realised how a good stock can change your meal. It can add depth of flavour and crucial flavours to your dish taking it from zero to hero in a second. I make a lot of bone broth for health purposes and use that as a stock when cooking meat curries or stews. I sometimes do not always have bone broth on hand or I haven’t thought far enough in advance to thaw a batch from the freezer. This is when my homemade vegetable stock comes to the rescue.
This vegetable stock concentrate is really easy to make and uses all the vegetables that are looking a little tired in the fridge or cupboard. You can add anything you like to this recipe (if you use spinach or kale, make sure you chop it small so the blender can blend it properly!). I use Himalayan pink salt due to its health benefits including balancing your bodies pH and is a natural digestive aid. (Many commercial table salts also undergo a bleaching process and contain aluminium derivatives and other terrible ingredients known to be highly toxic to human health.) The salt content in this recipe is high but it acts as a natural preservative allowing you to store this stock concentrate for a month or so. If you make a lot – never fear it freezes really well.
Home Made Vegetable Stock
Makes: 2 Cups
Prep Time: 30 Minutes
3 Stalks of Celery (Cut)
3 Carrots (Cubed)
1 Onion (Finely cubed)
2 Cloves of Garlic Crushed
Bunch of Parsley
Bunch of Origanum
2 Tablespoons of Olive Oil
150g Rock Salt
Any other vegetable you have (peppers, tomatoes, zucchini, mushrooms, aubergine,
- Saute in the olive oil – the onions, celery and carrot and garlic until soft.
- Add the rest of the vegetables and stir.
- Add the salt and put the lid on the pot and cook for 30 minutes.
- Blend the mixture until smooth.
- Store in a glass container in the fridge.
- Mix 1 tablespoon of stock with 1 cup of hot water.
Do not use spinach unless it is finely finely diced as if you do not dice it, the leaves will get stuck in the blender.
You can use any vegetables you have – the crucial ingredient is the salt which preserves the concentrate.