Makes about 7 L.
No need to peel vegetables for this delicious stock. Just be sure to use organic. Stock can be made and served as a simple base in a myriad of recipes.
For a creamy and nutrient-rich stock with added fibre and benefits, purée strained vegetables in high-speed blender and press mixture through fine-meshed sieve into bowl. Stir into stock and season to taste.
If you’re using vegetable and peeling leftovers that have been saved in the freezer, there’s no need to thaw them before using in this recipe.
In large 10 to 12 L stockpot, combine vegetables, onions, leeks, garlic, parsley, rosemary, thyme, bay leaves, peppercorns, and salt. Add enough water until it reaches 2 in (5 cm) below rim. Cover and bring to a gentle boil. Reduce heat and, with lid ajar, simmer over low heat for at least 3 hours. The longer stock is simmered, the richer it becomes. Stir several times near the end of cooking.
Remove from heat and set aside until cool enough to handle. Then strain into very large metal bowl or pot. Shake strainer to remove as much liquid from simmered vegetables into pot as possible. Compost vegetable byproducts.
Cool stock to room temperature before refrigerating or freezing in 2 cup (500 mL) containers. Stock can be refrigerated for 5 to 7 days or in the freezer for up to 4 months. Use as a base for soups and stews.
Itu2019s delicious flavoured with miso or nutritional yeast and with added diced tofu and chopped green onions. Serve in cups for sipping.
This recipe is part of the All In collection.
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