Homemade Vegetable Stock
Vegetable broth is a nutritious and tasty base for several recipes. From risotto to soup, this natural vegetable stock recipe is essential for practical and healthy cooking
Chop the vegetables coarsely into medium pieces.
Heat the oil over medium heat. First, sauté the onion, then the rest of the vegetables until golden.
Add water, herbs and spices. Keep on medium heat until boiling
As soon as it boils, turn the heat to a minimum and cook for approx. 45 min.
Wait to cool and strain.
The stock is ready to be used in recipes or stored.
- The stock can be frozen in small containers or ice cubes. It lasts 3-6 months in the freezer or 5 days in the refrigerator in an airtight jar.
- The vegetables used will lose a lot of its flavour. If you do not want to waste it - blend the remaining vegetables, without the herbs and freeze to add in a creamy soup.