It’s cold out- let’s get cozy!
As promised a easy recipe for vegetable stock! Stocks are great to add to soups, pasta sauces or used instead of water when cooking quinoa or rice. Enjoy!
- 8 Cups of Water
- 4 Carrots
- 4 Celery Stocks
- 4 Cloves of garlic
- 2 bay leaves
- 1 onion
- 3 tablespoons of salt
- 1 Tablespoon of Olive Oil
- A small handful of whole peppercorns
1). Into a large pot combine olive oil, diced onion and minced garlic. Sauté on a medium heat for a few minutes and than add diced carrots and celery. Continue to sauté on a medium heat for 10 minutes.The dicing does not need to be perfect as you will not be serving the vegetables to anyone.
2). Add 2 cups of water, bay leaves, peppercorns and salt to the sautéed vegetables . On a medium heat, allow ingredient to blend and infuse for 10 – 15 minutes. Than add in another two cups of water and allow the contents to blend and infuse for 10- 15 minutes and repeat till all 8 cups of water are in the pot.
3). Next step you are ready to strain! Place an empty pot in your sink with a strainer placed onto of the pot. Poor the stock into the strainer to allow the liquid to follow through into the bottom pot.
4). Once all the vegetable stock is strained, you can you portion out your stock into mason jars. Mason jars can be easily stored in the fridge or freeze.
Hope you enjoy and if you like this recipe make sure to like or leave a comment below!
Wishing you health, wealth and happiness xoxoxox