Making Vegetable Stock for Freezing


I use vegetable stock in all my soups and chillis. I keep a small supply of veggie bouillon cubes and other powdered mixes, but making your own and freezing it is just as easy.



Using scraps after dinner prep or veggies that are on their last legs in the fridge you simply bring a pot of water to boil on the stove, pitch in the veggies with some salt and herbs and let simmer until everything is soft. In the pictures we have used garlic, carrots, celery, onions, cilantro, thyme, bay leaves and some coarse sea salt.

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After everything is soft strain it out (there is a bowl under the strainer below, don’t just poor it down the sink! hahaha). After the broth has cooled for a bit, divide it into sandwich bags in one cup measurements and freeze. Ta da!


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