How to Make Vegetable Stock | Vegetable Broth Recipe
- 2 onions
- 2-3 carrots
- 4-5 garlic cloves
- 4 celery stalks with the leaves
- 1/4 bunch parsley
- 3-4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 2-3 tbsp olive oil
- 12 cups (2.8L) water
1. Roughly chop all the vegetables except garlic cloves.
2. In a large pot heat olive oil. Add chopped onions, chopped celery and whole garlic cloves. Cook over medium heat for 5-7 min, stirring frequently.
3. Add carrots, celery leaves, parsley, thyme, bay leaves, peppercorns and salt. Pour water and bring to a boil. Reduce the heat to low and simmer for 1.5 – 2 hours.
4. Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and Pour the stock through.
Notes:
• You can use the stock fresh or freeze it for months.
• you may need more water.
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