Vegetable soup stock is incredibly easy to make and will take your homemade soups to the next level in terms of flavour. I am all for reducing waste, especially in the kitchen, so it was no surprise that I recently became hooked on making my very own homemade vegetable stock. Not only does it make for a wonderfully rich broth, but it is also an excellent opportunity to recycle and reuse!
In Toronto, we are fortunate to have a wonderful Green Bin Program in which the city collects organic waste like fruit and vegetables scraps, paper towels and coffee grinds and then turns it into compost. This spring I plan on building my own at-home compost out in my backyard to create rich soil which will compliment my vegetable garden (more on that in the coming months!).
Making your own stock does require a little planning ahead, but this simply involves collecting clean vegetable scraps while you're cooking. I like to use a resealable freezer bag that I store in the freezer and take out when I am preparing food. Making homemade stock also gives you the option to really control the sodium level. Unless you're able to find soup bouillon/stock that is low in sodium, it alarming to see just how salty soup stock is in the market.
The types of scraps that I have found work well include potato and carrot peels, carrot greens, juice pulp from vegetable juices (like carrots, kale and celery for instance), the outer leaves from cabbage, broccoli stems and that tomato that went ripe long before you had a chance to eat it. Once you have collected enough scraps to fill your soup pot you are ready to make your stock!
I would recommend using fewer vegetables that are predominately flavoured, like cabbage, fennel or cauliflower as they could impact the overall flavour of your final product. I also like to add a fresh onion and a few cloves of garlic, as well as Himalayan salt, freshly ground pepper and dried parsley flakes.
Here’s how to make your very own, made from scratch vegetable stock:
Vegetable scraps (enough to fill your soup pot)
1 onion, cut into quarters
3 - 4 cloves of fresh garlic, smashed
Himalayan salt & freshly ground pepper, to taste
Dried parsley flakes, to taste
(Use organic ingredients)
- Fill your soup pot with all of the ingredients listed above. Add filtered water to cover contents.
- Place on stove and bring to boil. Reduce heat, uncover and simmer for about 15 - 20 minutes.
- Remove from heat, place lid on pot and allow to rest for 1 &1/2 to 2 hours.
- Strain and store in airtight glass container. It should keep for about 1 week in the refrigerator and can also be frozen once cooled completely.
Much love, #LoveWildLiveFree