Basic Vegetable Stock Recipe - Cooking Index
Basic Vegetable Stock Recipe - Cooking Index
This is very tasty as is, or add other vegetables, such as sweet potatoes, parsnips or fennel, to enhance your winter-warming soup.
Courses: Soup, Vegetarian| 1 | Onion - peeled, and (medium) | |
| Roughly chopped | ||
| 1 | Leek, greens included - cleaned, and | |
| Roughly chopped | ||
| 2 | Celery stalks - roughly chopped (medium) | |
| 2 | Carrots - roughly chopped (medium) | |
| 1 | Bay leaf | |
| 2 | Garlic cloves - halved | |
| 1 | Zucchini - roughly chopped (medium) | |
| 2 cups | 292g / 10oz | Chopped Swiss chard |
| Fresh flat-leaf parsley | ||
| Fresh thyme sprigs |
In large pot or stockpot, add 7 cups water and all ingredients. Bring to a boil, uncovered. Reduce heat, and simmer, partially covered, until flavor develops, about 45 minutes.
Strain, pushing vegetables against strainer to extract as much liquid as possible. Cool. Store in glass jars, and refrigerate for up to 3 days or freeze for up to 4 months.
This recipe yields 5 cups.
Source:
Vegetarian Times, January 2002
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