Homemade Vegetable stock

I couldn’t find vegetable stock where I am living right now (overseas) so I resorted to making my own. It turned out great and gave the soup more flavor. No salt, no preservatives, no additives. Perfect.

Cooking time: 4 hours


You can basically round up whatever leftover vegetables you have laying around at home. Making your own stock is a great way to use up extra veggies.

Here is what I used

-two large carrots

-half a head of cabbage

-1/4 head of purple cabbage

-half onion

-one sweet potato

-two slices of pumpkin

again, you can use about any vegetable

1) Cut up all in the vegetables into medium sized blocks. About the size of a half deck of cards.

2) Bring to a boil, then let it set at medium to low heat for 4 hours.

3) As it boils, the water will go down. I added water from a pot of potatoes I had just boiled (the starchy water will give it more flavor).

4) After four hours, pour the vegetables into a strainer wih a pot below the strainer to catch the water.

5) Discard the veggies.

6) Strain the water you caught in the pot with cheesecloth.

7) After you have strained all the water through the cheesecloth, your stock is ready for cooking.

8) Great for using as a soup base.

It does seem wasteful to throw away all the remaining vegetables, however, all the nutrients from the vegetables are drained into the water when boiling. The leftover veggies do not have much left and do not taste very well.


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