I have really gotten into making vegetable stock using this new method. It is the most economical thing you can make if you cook with vegetables and enjoy soup. The trick is this: you save the discard bits of the vegetables you chop up and use in other dishes. These can be saved over time in a large tupperware container in the freezer (or fridge, if you’re going through vegetables fast enough). Save the ends of onions, stems of green vegetables, mushrooms and fresh herbs. Potato peelings… pretty much anything you want.
I thought it would be a hassle to do at first, so it took me about a year to actually try it. Really though, it’s quite easy. Just keep a tupperwear in the freezer and add vegetable scraps to it as you make other things. Then, once you’ve collected enough to fill your pot, take them out. In your largest soup pot, dump the frozen veggies and fill the rest with water.
Put it on to boil, then reduce and simmer for 45 minutes with the lid on. Strain out vegetables and whisk in one or two or more tablespoons of miso and nutritional yeast. This addition makes the stock cloudy and adds a wonderful flavour dimension, as well as some really excellent nutrients. Also add any herbs or spices you want. I put some cayenne in last time—spicy!
This recipe appeals to my experimental cook tendencies. You never know exactly what kind of stock you’re going to get! Last time I made this stock it was great! There were mushrooms, onions, fresh cilantro, leeks, carrots and green vegetable stems. In the new batch I made today, I included eggplant ends, a lemon rind, and an extra head of garlic cut in half. Did I mention I’m really excited about the experimental aspect?
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