Preparing a Vegetable Broth Stock

Stocks and broths are one of our favourite basic ingredients for a great variety of dishes. Vegan and vegetarian stocks are simple to prepare and readily use up vegetable scraps and trimmings. 

It is a key feature that only good quality vegetable trimmings and scraps are used. Old pieces and those scraps that smell will ruin the stock and could pose a health hazard. Try to use vegetables that are preferably from organic sources and the vegetables should be washed before use anyway. Make sure all soil is washed off as this will remove possible pesticides too.

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Servings: 8 cups; Preparation time: 5 minutes; Cooking time: 1 hour

Equipment:

• Dutch Oven

Ingredients:

• 4-5 cups vegetable trimmings – potatoes, leeks, cabbage, swede, carrot, onion etc.
• 8 cups of water
• 2 teaspoons of salt

Preparation of Vegetable Broth:

1. Collect stalks and peels from vegetables that have been used elsewhere. These scraps should be stored in freezer bags before use.
2. Having collected between 4 and 5 cups of vegetable trimmings, then place in a soup pot such as a Dutch oven.
3. Cover with 8 cups of water – it could be filtered but its not necessary. Add the salt.
4. On a cooker, turn up the heat to a medium or hot setting and bring to boiling. After bubbles have formed, reduce the heat to a simmer and leave the pot uncovered to keep the stock ticking over.
5. Check the level from time to time. It should slowly reduce in volume but do not allow to dry out. The longer the heating the more concentrated the stock.
6. Put a strainer or sieve on top of another pot and slowly pour the broth through the sieve.
7. Allow the broth to cool. Store the broth in mason jars until ready for use in other recipes.