In a perfect world, (where time was never an issue), I would try and make everything from scratch. This would include anything from my own almond milk through to my own vegetable stock. But, life happens though doesn’t it? We find ourselves running out of time and looking for ways to make our lives much more simpler. Although it’s easier for me to go out and buy organic veg stock cubes (rather than make my own), there is a simple pleasure which comes from making things yourself.
Vegetable stock is something I tend to use a lot, so during the weekend, I like to make just under 3 litres which will last in the fridge for the next week or in the freezer for up to 4 months. Make sure you have big enough containers to store the stock. When I keep mine in the fridge, I keep it in large jars.
- 2 tbsp. coconut oil
- 2 red onions (cut into quarters)
- 3 garlic cloves (unpeeled)
- 1 celery stick (chopped)
- 3 carrots (chopped)
- 2 leeks (chopped)
- 1 fennel bulb (chopped)
- 4 bay leaves
- 15 parsley stems
- 6 back peppercorns
- 1 tsp sea salt
- Using a large pot, melt the coconut oil over a medium heat.
- Add the celery, onion, garlic, carrot, leek and fennel.
- Saute for about 5 minutes (until slightly soft).
- Add the bay leaves, parsley stems, pepper, salt and 3 litres of water.
- Bring to a boil and then turn down the heat so that it is very low, cover and gently simmer for around an hour.
- Using a sieve, strain the stock and leave to cool.
- Divide stock between your containers and either place in the fridge or freezer.