Vegetable Stock Recipe

Name: Vegetable Stock Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 5 cups vegetable scraps; 4 cloves garlic; 2 bay leaves; 2-inch cinnamon stick; 10 allspice berries ((crushed slightly in a mortar and pestle or with a knife.)); 1 tsp peppercorns ((crushed slightly in a mortar and pestle or with a knife.)); 12 cups water ((preferably filtered water)); 2 sprigs rosemary ( (Other savory herbs are fine too, like thyme or sage. If using dried herbs, use a total of 2 teaspoons,)); ½ tsp salt ((optional, but helps bring out the flavors from the veggies.))

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holycowvegan.net

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 10

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Ingredients

Remove All · Remove Spices · Remove Staples

5 cups vegetable scraps4 cloves garlic2 bay leaves2-inch cinnamon stick10 allspice berries ((crushed slightly in a mortar and pestle or with a knife.))1 tsp peppercorns ((crushed slightly in a mortar and pestle or with a knife.))12 cups water ((preferably filtered water))2 sprigs rosemary ((Other savory herbs are fine too, like thyme or sage. If using dried herbs, use a total of 2 teaspoons,))½ tsp salt ((optional, but helps bring out the flavors from the veggies.))

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Instructions

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Step 1

Place all vegetables in stockpot. Add herbs, including garlic, bay leaves and rosemary, if using, peppercorns, cinnamon stick and all spice corns to the pot.

Step 2

Add 12 cups water and ½ teaspoon salt. Turn heat to medium high and let the stock come to a boil. Then turn down the heat so the stock is at a simmer.

Step 3

Cover and let the stock cook for an hour. Once it has cooled down, strain out the vegetables, herbs and spices. Press on the veggies to release as much of those flavorful juices as you can. Store in the fridge or freezer (see storage instructions in recipe notes).