Have you ever wondered exactly what is in those veggie stock cubes you buy in the supermarket…? I certainly have. There are many good brands available with no added preservatives or sodium but the best way to know exactly what is in your food is to make it yourself. Stock is one of the simplest things to make. The basic ingredients are celery, onion and carrots but you can include any vegetables you may have in your veggie crisper. Making your own veggie stock is a great way to use up veggies that are shortly going to go bad.
- 1 tablespoon coconut oil
- 2 onions
- 1 bunch of celery
- 6 carrots
- 1 head broccoli
- you will need two large pots
- Chop the onions roughly and saute them over a low-med heat in a large pot with the coconut oil for 10 minutes.
- While the onions are cooking grate the celery, carrots and broccoli. Use your food processor's grating function for speed.
- Add half the cooked onions to another large pot and dived the grated vegetables between the two pots.
- 3/4 fill both pots with boiling water and allow to simmer over a medium heat for 20 minutes.
- Strain the stock once it has cooled and fill clean glass jars with the strained liquid.
- Use within a few days or freeze.
This veggie stock is perfect for soups and risottos. I made a delicious muchroom pearl barley risotto.