Making Vegetable Stock for Freezing

05_19_2014_26

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.

05_19_2014_22

05_19_2014_27

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.

05_19_2014_25 05_19_2014_24

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!

05_19_2014_23

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s