AllyCatRoast Vegetable Stock
June 3rd 2008 11:18
This is a great recipe for homemade vegetable stock. Because the vegetables are roasted, the stock has a richer, and more flavourful taste, far better and much healthier than the store bought stocks. I used to be lazy in the stock department always preferring to buy from the supermarket. I have made this numerous times now and although it takes just that little bit longer than throwing the veggies in the pot, I think it’s very much worth it.
3 carrots
3 onions
4 celery sticks
1 leek
1 small zucchini
8 cloves of garlic
1 T Olive Oil
Chop up all the veggies into bite sized pieces and place in roasting pan. Brush over with olive oil and place in oven at 220 degrees. Turn every 15 minutes until browned (about 45 mins for my oven). Throw all roasted veggies in a large pot together with 12 cups of water and bring to the boil. Then simmer for about 1 hour. The longer you leave it, the more flavourful it becomes. Add salt and pepper to taste if you wish. Remember not to add too much salt. This is a stock, not a soup so the taste will be blander than you probably like. That’s okay because once you add it for your homemade soups, you will definitely notice the flavour. Once you’ve finished simmering, leave to cool slightly and strain through a fine sieve. Refrigerate or freeze in portions.
3 carrots
3 onions
4 celery sticks
1 leek
1 small zucchini
8 cloves of garlic
1 T Olive Oil
Natural homemade vegetable soup ingredients
Chop up all the veggies into bite sized pieces and place in roasting pan. Brush over with olive oil and place in oven at 220 degrees. Turn every 15 minutes until browned (about 45 mins for my oven). Throw all roasted veggies in a large pot together with 12 cups of water and bring to the boil. Then simmer for about 1 hour. The longer you leave it, the more flavourful it becomes. Add salt and pepper to taste if you wish. Remember not to add too much salt. This is a stock, not a soup so the taste will be blander than you probably like. That’s okay because once you add it for your homemade soups, you will definitely notice the flavour. Once you’ve finished simmering, leave to cool slightly and strain through a fine sieve. Refrigerate or freeze in portions.
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Comment by Rosemary
Alpaca Notes - Tasmania
I've found the commercial stocks can set off food allergy sufferers, even if you water them down.
Onions cause problems too. I've made vegie stock using spring onions which seem to be less problematic than regular ones and you still get a good flavour.
Cheers.