Homemade vegetable stock is a healthier alternative to store-bought stocks and this recipe, made with a plethora of vegetables, has amazing restorative and immune boosting properties. It’s incredibly easy to make and can be used in different recipes to add depth of flavor and richness. This health promoting broth is very rich in vitamin K, a crucial vitamin for bone health that also prevents arterial calcification, cardiovascular disease, and varicose veins, and contains organic compounds that are very effective for settling upset stomachs, soothing irritable bowel syndrome, and reducing inflammation throughout the body. You can use the broth in soups and stews, add extra flavor to rice or quinoa with the frozen stock cubes, and use the pureed veggies to thicken soups and sauces.
Prep Time: 5 min | Cook Time: 90 min | Yields: 3 cups
+ 4 celery stalks
+ 2 medium sized onions, cut in quarters
+ 1 leek, white and light green parts only, roughly chopped
+ 3 small carrots
+ 1 head garlic, cut in half
+ 3 bay leaves
+ 2 sprigs fresh thyme
+ 2 sprigs fresh rosemary
Strain using a fine metal strainer, save half the broth in the fridge and use in soups and stews within 4 to 5 days.
Let the other half simmer until reduced by at least half. Let cool completely and freeze in ice cube trays. Use 2 cubes of stock with 1 cup of water to get approximately 1 cup of stock, and add it to rice, beans, quinoa, soups, and pastas.
Puree the vegetables and use them to thicken soups and sauces. Enjoy!
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