26/05/2025
Let’s make some veggie stock!
A great warming option for postpartum or just to have on hand to add some tasty flavour to a meal! 🥘
I love making this stock because there’s no real recipe to it, it’s super versatile and can be different pretty much every time you make it.
I start by keeping a freezer bag for veggie scraps in my freezer and add things like celery ends, the ends of carrots and onions, Parmesan rinds, lemons rinds and garlic too! You can add in any veggie scraps you are using or enjoy and they’ll add flavour to your soups 🤗
Once you have a full freezer bag or two you are ready to make some stock!
Grab a large pot and add in all of your veggie scraps, cover with filtered water. You can add more or less water depending on how concentrated you want it to be. If you plan to dilute the stock cubes, I would add less water so they are more flavourful.
Begin by simmering your veggies and water on medium heat until it begins to simmer. Add some salt, I would aim for atleast 2 or 3 teaspoons. You can also leave it unsalted and add as you make your soups later on.
Allow to simmer for about 4-6 hours until your water is a deep orange/ red color. Strain into a strainer over top of another pot. Allow your stock to cool and transfer to some soup cubes or containers for freezing. :)
Lasts in the freezer for 3 months! Enjoy 🥘😍
