Homemade vegetable stock is a nutritious a cheap basic ingredient for making soups, stews, purees, pates and sauces. You can cook grains or vegetables in it too. It’s full of minerals and vitamins. To keep a constant supply, make sure you save up any vegetable peels and scraps. While yellowing or softening pieces are fine, do not include anything mouldy or rotting. When you run out, it will only take a few minutes to cook up a fresh batch.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 2-4 cups vegetable scraps
- 3 slices of kombu, around an inch each
- Put all ingredients in a pot with enough cold water to cover the veggie scraps. Do not use any salt.
- Bring to boil, then take the heat down, and cook for a minimum of 10 minutes. However you can cook it as long as an hour.
- Strain the stock through a fine mesh sieve straight after taking off the heat. Discard all vegetable scraps but reserve the kombu pieces. You can cut it up and use in a soup or a stew.
- Use straight away in another recipe or store in a glass jar including the kombu pieces, for up to two or three days.
- Cook for longer in winter and during cold weather, and for a shorter time in warmer weather. Longer cooked meals have a more warming effect on the body.
- Do not use dry skin from onion and garlic. It would make the stock bitter.
- You can use red cabbage and beetroot scraps, but be aware this will make the stock pink or purplish.
- Do not use scraps from tomatoes, peppers, aubergines or potatoes. These vegetables are not suitable for regular consumption.
- Feel free to include herbs or their stalks, such as parsley. They will enrich the taste.