I love vegetable stock. I especially love to heat it and drink it as is. The store-bought stocks tend to be very high sodium, even the low-sodium ones, so I prefer to make my own. It’s very easy, and if you have a slow cooker (e.g. Crock Pot), you can leave it to cook while you do other things, like work. There are a number of vegetables you can put into your stock, and people often use odd ends and trimmings of vegetables, but I don’t use anything I would ordinarily feed to my worms (yes, we have a worm bin in our kitchen).
1 leek, 1 bulb fennel, 3-4 sticks celery, 1 large onion, 1-2 chili peppers of your choice, 2 bay leaves, 5-6 leaves basil
- Prepare the vegetables and chop them into large pieces. (Click HERE for how to prepare various vegetables)
- Add them to your slow cooker.
- Add enough water to cover the vegetables.
- Add the herbs and chili peppers.
- Cover and turn on high for 5-6 hours.
- Pour broth into a container.
- Place the vegetables in a food processor and blend well.
- Pour into the container through a fine mesh strainer. Use a spoon to rub it in to get it all.
- Refrigerate immediately and use within 3-4 days.
If you want to store the stock, cool it in the fridge for a couple of hours, then pour into ice trays. When it is frozen, put the broth ice cubes into a Ziploc bag and return to the freezer. Use within 3-4 months.