Basic Veg Stock

I grew up in California and later moved to Florida, so I didn’t really know what a cold winter felt like until now. We are currently in Surrey, England about 25 minutes SW of London and I’m discovering the benefits of wool socks, a knee length parka and hot soup!

This is a recipe that I make most weekends so that we have two different soups available during the week. I hope you enjoy the simplicity of this Basic Veg Stock.

INGREDIENTS

1 t. olive oil, coconut oil, or water

4-6 cloves of garlic, chopped

1/2 onion and/or leeks, diced

3-4 carrots, chopped

5-6 celery ribs, chopped

6-8 c. water

4 cubes of vegetable stock (optional)

DIRECTIONS

Roughly chop ingredients. Heat saucepan or stockpot. Add oil or water to coat bottom of pot. Add garlic and sauté until aromatic and lightly browned. Add onion and/or leek, sauté until aromatic and translucent. Add carrots and celery. Continue to stir on medium heat for five minutes.

Add six to eight cups of water, depending on the size of your pot. I recommend eight cups, if possible, so that you can make two different soups for the week.

Bring water to a boil. Reduce to a simmer for 30 minutes. Dissolve 4 cubes of vegetables stock in a mug of hot water. Stir well before adding to Basic Veg Stock. Simmer for an additional 10 minutes.

Remove from hot stove top and cool for at least 15 minutes. Using a strainer in a separate pot, separate four cups of Basic Veg Stock — broth only.

Using a stick blender or immersion blender, purée the remaining liquid and cooked ingredients for a thicker Basic Veg Stock base.

Basic Veg Stock (broth only) is great for lentil soup, miso soup, or any recipe that calls for vegetable broth.

Basic Veg Stock (thick) is great for heartier soups and stews such as potato leek soup.

You can add other root vegetables to your Basic Veg Stock and fresh herbs. If you add fresh herbs, be sure to remove the stems before puréing the stock.

Have fun boosting the flavors and nutrients in your soups this week!