The fridge we have in this apartment is quite tiny. Just enough room for the week’s groceries. No leftovers though! Which means that I can’t make huge batches of stock like I used to and freeze them. I miss my chest freezer.
But S loves soup and so do I, and since I have yet to find stock here and will NOT use bouillon cubes I needed to find a good veggie stock recipe. I turned to Feeding the Whole Family.
I used her recipe as a base and made just a few changes. Since we are still in a vacation rental I also have no jars in which to store my food. So I decided to be frugal and reuse the tomato sauce jars that I had. What’s great about them is that that each jar holds just enough stock for a four-person batch of soup. So, how do I make this yummy stock?
- 1 leek cut in half and dirt washed out
- 2 large carrot or two small
- 1 onion cut in half (skin on if it’s clean and organic)
- 2 celery sticks
- 1 sprig of rosemary
- teaspoon of fresh thyme
- 3 tablespoons of nutritional yeast
- 1 piece of kombu
In a medium sized pot over medium high heat, toss in all the ingredients listed above. Fill the pot with water to about 2 inches below the rim. Put the lid on and let it simmer away for a good 45 minutes. When it’s smelling amazing and has gained a nice stock look to it turn off the heat. You can let it sit for a while or scoop out the veggies right then. (don’t forget to add the veggies to your compost bin! I cringe every time I throw these out as we can’t compost right now). Use right away or store in bottle in the fridge for up to a week.
***Note: because this recipe has no fat in it, I like to add a few drop of olive oil to the jars after they have been filled just to add that air tight seal to them.
I used this stock recently for asparagus soup and risotto. Tell me what soup do you love the most?