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Nutrition Facts
Serving Size 1 litres of stock 1037g Recipe makes 2 litres of stock)
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
how is this calculated?

Vegetable Stock

Recipe #135453 | 2¼ hours | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Aug 30, 2005

This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY - 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. I haven't tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite different from the other vegetable stock recipes already posted. If you are wanting to make your own vegetable stock, you may want to combine the ideas here with another recipe. It's just that it could take a while to gather together the ingredients! As Flip says "It's so easy to make your own stock - plus it's a great way to use up things like vegetable peel (other than potato), carrot tops and bottoms, onion skins and the skinny inner stalks of celery. Start by saving well-washed vegetable peel in a plastic bag in the freezer. Keep adding to the bag until you have enough" to make this recipe. She doesn't mention making this in a crockpot, but this is where I'll be making it once I've got into the habit of saving the required ingredients!

2 litres of stock (change servings and units)

Ingredients

vegetable peels, well-washed, enough to fill a large stockpot (10-litre)
2 liters water, enough to cover the vegetables
1 bay leaf
peppercorn

Directions

1
Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
2
Strain and freeze in small portions (about 1 cup/8 fluid ounces).
3
If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.

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Featured Reviews for This Recipe

From: breezermom

On Aug 15, 2009

I saved up broccoli stalks, carrots, onions, mushroom stems, eggplant ends and pieces, corn cobs, etc and threw it in a pot with the peppercorns and bay leaves. After 2 hours, I tasted the broth, and it tasted very watered down. So I took the lid off and reduced it a little. This helped significantly. This will be nice to add to rice or soups. Made for Zaar Stars. *I continued to cook it, and after 4 hours, it is devine! Had to revise my rating!

0 people found this review helpful

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From: Shuzbud

On Apr 24, 2009

This is a great idea for using up veggie peel which would otherwise go in the bin. I used mainly parsnips so it had a nice, sweet taste. Thanks for a recipe I'll definitely make again and again. Made for Please Review My Recipe.

1 person found this review helpful

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From: Andi of Longmeadow Farm

On Oct 25, 2008

Used this wonderful stock for Saturday Lunch at the Farm~I tend to use a vegetable stock when making a good soup base for stew. This is exactly perfection plus as it: 1. Uses all the ends, peels, and extra vegetables that never make it to the table. 2. Very smooth taste, no fat whatsoever to "skim" and enjoy is like heaven in a cup. Normally, I use all the peels into our farm compost heap, but I saved this up from the last 2 days. I have large amount of extra's vegetable matter, since living on a farm, and utilizing every bit of the vegetable I can. There were a couple of corn cobs that even made it in the pot. I added 10 peppercorns, as my stock pot is very large, and plastic 1/4 pound containers to freeze all the stock I got from this. (I had 10 containers) I also put some in little ice cube trays top pop into cooking rice, vegetables, or and extra punch to some soup. Thank you bluemoon downunder for posting this unique and very economical recipe. Made for Please Review My Recipe Fall 2008

5 people found this review helpful

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From: Lauralie41

On Jan 15, 2006

This is a nice, rustic tasting vegetable broth. I did not peel my vegetables, also used the leafy part of the celery, green part of the leeks, dropped a whole unpeeled onion and did add extra seasonings. Froze the stock in double guard freezer bags, 2 cups broth in a bag.

4 people found this review helpful

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