I have truly fallen in love with making completely vegan and vegetarian focused soups this past Winter. As we enter the final 40 days of Winter I wanted to share my recipe for making vegetable stock, also known perhaps to you as “broth”.
The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the liquid produced by simmering raw ingredients: solids are removed, leaving a highly flavoured liquid. This yields classic stock as made from beef, veal, chicken, fish and vegetables.
Broth differs in that it is a basic soup where the solid pieces of flavouring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses.
In this recipe I am going to share my foolproof method for creating the most delicious and crystal clear vegetable stock that is perfect for making soups, sauces or replacing water when cooking rice or quinoa. You will never want to buy that yucky tetra pack stuff from the grocery ever again!
PREP TIME: 15 minutes
COOKING TIME: 3 hours
MAKES: 3-4 litres
- 1 large leek (washed and cut into 3 inch pieces, tops and bottoms, the whole thing!)
- 3 large white onions (peeled and quartered)
- 4 carrots (washed, peeled and cut into 3 inch pieces)
- 1 head of parsley stems (all leaves removed from the stem, save the leaves for another dish)
- 1 small handful of fresh thyme (attached to the stem is fine)
- 5 cloves of garlic (peeled)
- 6-8 whole black peppercorns
- 4 litres of water
- 1 large square of cheesecloth
PRE FLIGHT CHECK!
- 1 pot that holds at least 6 litres of water
- 1 mesh sieve to strain the stock when complete
To make the stock:
- Add all of the ingredients into your pot and bring up to a boil, if you see any foam or impurities come to the top of the surface, skim these out of the pot with a ladle
- Once the stock has reached a slow boil, turn down the temperature to medium low or low. You essentially want the stock to simmer very, very slowly at boiling to extract all of the flavour from the vegetables. Let this simmer for 2-2.5 hours and continue to skim any impurities that come to the top.
- After a couple hours, lay your cheesecloth over your sieve and carefully strain the liquid. Throw away the stock ingredients into your compost. Allow the stock to cool by putting it in a ice bath in the sink. Once cool, store in mason jars or a large container in the fridge, you can also freeze the stock in small amounts to thaw and use whenever you chose.
Congratulations you just made delicious and nutritiously fortifying vegetable stock that you can now use in soups and sauces!
Ps. Future delicious soup recipes to follow that will utilize this recipe so stay tuned!