- 1 cup chopped parsnips
- 1 1/2 cups chopped carrots
- 1 cup chopped butternut squash
- 2 cups sliced onions
- 1 tablespoon whole peppercorns
- 2 bay leaves
- 1 tablespoon chopped fresh parsley
- 3 garlic cloves, whole
- 2 vegetable bouillon cubes
- 12 cups water
- 2 tablespoons olive oil
The season of soups is upon us and there is no better way to start a soup than making your stock from scratch. Since my boyfriend is a vegetarian, I often use vegetable stock as a base for my soups so he too can partake in the deliciousness :) The recipe below will make approximately 8-10 cups of vegetable stock, which you can use immediately, store in the fridge for up to 5 days or freeze for up to two months. This is ideal for making single or double servings! It’s full of flavor and you definitely won’t regret the time you spent making it.
- Heat the olive oil in the bottom of a large stock pot. Simmer onions in oil for about 5-8 minutes.
- Add 12 cups of water to the pot and bring to a boil. Add in the two bouillon cubes, stirring frequently until dissolved.
- Add all vegetables, garlic, peppercorns, bay leaves, and parsley. Return to a boil.
- Boil all ingredients for 10 minutes, then reduce to a moderate simmer (low-medium heat). Leave the top off the stock pot as you want some of the water to boil off and reduce to lock in the flavor.
- Simmer uncovered for 40 minutes, stirring occasionally.
- Pour broth through strainer or cheese cloth to remove all the vegetables, peppercorns, garlic and bay leaves.
- Enjoy your fresh made vegetable stock!
Here are a few of my recipes that use the vegetable stock: