A healthier way to eat soup, full of flavor, you won't even realize it's a vegetarian stock. It's actually easier to make than regular soup broth! Vegetable Stock Recipe
Course Soup
Cuisine International
Keyword vegetable broth, vegetable stock recipe
Cook Time 2 hourshours
Total Time 2 hourshours
Servings 4litres
Ingredients
1tablespoonvegetable oil
2large onionsquartered
3celery stalksleaves attached, roughly chopped
3carrotsunpeeled, chopped into thirds
handful mushroomsskip for vegan
5clovesgarlicpeeled and smashed
1tablespoonwhole peppercorns
1Bay Leaf
Few sprigs of fresh herbs - thymeparsley, oregano, sage
Instructions
Heat oil in stockpot. Caramelize onions, carrots, celery, mushrooms and garlic.
Fill pot with water, add herbs and spices, and bring to a boil.
When it reaches the boil, reduce heat and simmer on low with a semi-covered lid for 2 hours. (the longer the better)
Strain the soup into a colander over a large bowl to remove the vegetables.
For an optional second strain, use a cheesecloth for a clearer broth
Your stock is now ready to use for your soup. Any excess stock, easily freezes for another meal.