I love my vegetable stocks. I hope that you enjoy them too.
I usually make vegetable stock on the fly with any leftover peelings, scrapings and chunks of vegetables as I cook other dishes. Add a few herbs (Italian or Asian), a dried mushroom or two and whatever else is laying around (left over dried chillies, a shallot or two that should be used up, slices of ginger, galangal, turmeric or other root laying around, some lemon peel or lemon slices,…), simmer together for 30 minutes or so, strain and freeze. For those who prefer an algorithm for veggie stock, here is Bill’s.
|2 Tblspn olive oil||500g onions, chopped||500g carrots, chopped|
|250 g parsnips, chopped||2 celery sticks, chopped (include leaves)||6 cloves garlic|
|2 leeks, white part only, sliced||4 spring onions, chopped||1 bunch parsley, roughly chopped|
|1 tspn black peppercorns||4 bay leaves||1 Tblspn salt|
Heat oil in a large saucepan over medium heat. Add onion, carrot, parsnip, celery and garlic and stirfry for 5 minutes. Add remaining ingredients and 2 litres of water, and bring to the boil. Reduce heat and simmer for 1 hour. Allow to cool, then strain. Freezes well.
- Taking Stock – Making Great Veggie Stocks
- Arai Puli Kuzhambu (Mildly Sour “Soup”): A Wet and Tangy Vegetable Curry with Eggplant and Potato
- Cauliflower Walnut Cream
- Ginger Garlic Lentil Soup
- Pumpkin and Red Pepper Soup
- Light Summery Tomato Soup
- Spicy Rustic Red Lentil Soup with Thick Thick Yoghurt
- Thakkali Paruppu Rasam – Tomato Lentil Rasam: A Sth Indian Beauty (A spicy tomato based broth)
- Velouté d’asperges (Cream of Asparagus Soup)