Vegetable Stock is a fundamental ingredient for many people – it allows us to easily add taste to almost anything. Unfortunately store-bought vegetable stock is often loaded with artificial flavour-enhancers such as MSG and even organic versions usually have a vegetable content below 50% and aren’t exactly cheap.

Luckily, making your own vegetable stock from nothing but fresh vegetables, herbs, salt, and a drip of olive oil is extremely easy, quick, and cheap! This vegetable stock contains 80% fresh vegetables, takes only about 15 minutes to prepare and can be kept for about a year at room temperature without going off! Also, this is a great way to preserve any surplus vegetables and it makes a great gift. Let’s dive into the recipe!

The Ingredients

Fresh vegetables, for example:

  • Carrots
  • Cabbage
  • Celery
  • Bell Peppers
  • Leek
  • Onions
  • Mushrooms
  • Garlic

Some Herbs (fresh or dried), for example:

  • Parsley
  • Cilantro
  • Coriander
  • Rosemary
  • Curcuma or Ginger

Salt (200g per 1kg of vegetables)

Olive Oil (approximately 2 Tbsp. per 1kg of vegetables)

The Recipe

Once you’ve got all your ingredients together, make sure to have enough jars at hand and get your blender ready. Also, disinfect your jars (by placing them in boiling water for a minute) and all your other equipment, to make sure your vegetable stock doesn’t go off!

Wash the vegetables, then chop them down to a size your blender can handle. Throw all your ingredients in the blender, blend until you’ve got a smooth consistency and directly fill into your jars. Done!

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