How to make Vegetable Stock

Takes 60 minutes | Serves N/A |

Ingredients

15 ml olive oil
5 cloves garlic
2 large onions
3 ribs celery
3 carrots carrots
2 l water
2 cups frozen vegetable scraps
2 leaves bay leaves
1 sprigs parsley
1 sprigs thyme
some to taste salt
some to taste pepper

Steps

Making the Stock

• Heat the olive oil in a large stockpot over medium heat. Add the garlic, onions, celery, and carrots, and cook until softened, about 5 minutes, stirring often.
• Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
• Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
• Once cooled, transfer the broth to airtight containers or freezer bags and store in the freezer, preferably in 2-cup portions for easy use.