Homemade Vegetable Stock
homemade stock rituals -- this week with leftover leek, one golden beet, half of a neglected red pepper, a handful of cherry tomatoes, whimpy looking asparagus + a forgotten shallot no need to go for store-bought or throw away less than perfect vegetables when you can have homemade, nutrient dense, fresh + delicious stock lickity-split! It's fantastic for chunky minestrone, soup bases, and adding extra flavor to risottos. (instructions below)
Recipe Intro From feedfeed
1. Gather up your leftover vegetables -- wilted + lackluster are perfect but avoid anything that's gone off completely! Pretty much any type of vegetable goes so you will start to figure out what you like and what you don't. Make sure to wash throroughly + then cut into bite-sized pieces.
2. Season, season, season! Then, sauté in 1-2 tablespoons of olive oil, depending on how much vedge you have. Sautéing like this will enhance the flavors.
3. Add to a large pot w. 12-16 cups of cold water, depending on pot size and quantity of vegetables. (Some of the water will evaporate in the process.)
4. Bring to boil + immediately reduce to simmer for roughly 2 hours (w. a lid on).
5. Strain the soup to remove vegetables, allow to cool, and store in the fridge for up to 3 days.
1. Don't throw away your strained vegetables; start a compost bin!
2. Add fresh herbs!