Make your own Vegetable Stock

making your own vegetable stock is fun and incredibly easy! we use vegetable stock all the time to make soups (of course), but also to add to our cooking vegetables, sauces and grains.

tip: keep a large ziplock bag in your freezer to toss in any vegetable scraps, and once it's full make yourself a big pot of stock! your tummy (and your wallet) will thank you.

here's how:

step 1: collect your veggies. almost anything will do (accept coniferous veggies like cabbage, cauliflower and broccoli). perfect veggies to make stock from include: onions, carrots, celery, herbs, greens, fennel, tomatoes, mushrooms, parsnips, potatoes, garlic, etc!

step 2: chop all your veggies into 1-2" size bits.

step 3: if you want a darker broth, sautee the onion, garlic and carrots in a little coconut oil first.

step 4: cover with water and add herbs if desired (parsley, thyme, bay leaf, peppercorns).

step 5: simmer for 1-2 hours.

step 6: strain the broth using cheesecloth and toss the veggies in your compost pile.

step 7: let cool completely and then freeze or use immediately. stock will last 3-4 days in the refrigerator or 3-6 months in the freezer. enjoy!

photo by lupen grainne.


Roost Tribe content is for member's only. All designs and content are copyright Bonnie Christine 2016. Materials are for personal use only, please contact me for commercial use inquiries.

  • Share this post

Enjoy reading?
sign up below to get regular updates

Leave a note

Your email address will not be published. Required fields are marked *