Vegetable Stock

Versão em português

Caldo de Legumes

Calories: zero. Do you see the words “vegetables” there? Everybody knows that vegetables = no calories. 😀

Preparation time:
Collecting the ingredients: infinite.
Cooking: 2 ½ hours, on average

“Can’t I just use a bouillon cube?”
Of course you can. But it’s not good for you, too much sodium, MSG, etc. The homemade stock is very easy to make, and it’s practically free! The flavor is much better, and it also gives you a #hipster #grandma status, which is always cool.

We make this stock with SCRAPS. You know, the spinach stem? Potato peels? Broccoli stems? Instead of throwing them away, wash and dry them! Place them in a Ziploc bag, which will live in your freezer. Every time you make a salad, a soup, or a vegetable side dish, think about the things he would throw away. The stem of most herbs, the peel from that pumpkin you ate last night, almost everything can be used to make a nice stock!

The only things that you can’t use are onion and carrots peels, bitter scraps (such as cucumber peels), and, obviously, nothing that looks old and gross!

I never really follow a recipe for this – my stock is always “whatever I cooked this month”. The only thing that I always add is celery leaves, which make all the difference for me.

When your Ziplock bag is full, it’s time to make the stock. Get the biggest pan you own, place the frozen scraps, and cover with water. Simmer for 1 hour, then remove the scraps so your stock doesn’t get bitter

At this moment, it’s ready. What I usually do to save space in the freezer is to boil for another hour and half, to reduce. Let it cool in the pan, then divide them into your containers – make sure the lids fit! 😀

They will last in the freezer for up to six months. Every time you want to make a soup, just take a container, remove the frozen stock, and thaw it directly in the pan!


11 responses

  1. […] de Forno e Fogão (the Portuguese version of this blog), I posted on Facebook a recipe for vegetable stock – it’s funny to think of the time when this wasn’t even a blog! Veggie stock is a very easy […]


  2. […] 1 medium-size onion, chopped 500 g split peas, soaked for 4 hours 1 bay leaf 2 L meat stock or vegetable stock, preferably homemade! salt, pepper, and paprika […]


  3. […] 1.5 liters of beef stock – I used the homemade version, concentrated. To veganize the recipe, use homemade veggie stock − or the store bought one… 4 medium-sized potatoes Salt, pepper, cayenne pepper 250 mL heavy […]


  4. […] liters veggie stock – I used the homemade version , concentrated, and completed with […]


  5. […] L bone broth – I used the homemade version, concentrated. To veganize the recipe, use veggie stock, or a bouillon cube diluted in 1 L of […]


  6. […] veggie stock cubes, or the homemade veggie stock − I didn’t have any ready, […]


  7. […] I used ½ cabbage, because mine was a big one. If yours is small, use it all! 2 L meat stock – or vegetable stock, if you want a vegetarian/vegan recipe 2 Tbsp vinegar 1 bay leaf Salt, pepper, […]


  8. […] then measure. Use only the white part, or else your soup will be green! Save the green part for vegetable stock 2 English cucumbers, peeled 10 seedless green grapes – I just cut regular grapes and removed the […]


  9. […] leftover meat from that other day… Salt and pepper 1.5 L beef stock – you can use veggie stock if you prefer 2 (generous) Tbsp miso paste – the one I used was artisanal, and a bit more […]


  10. […] too, obviously 18 garlic cloves, peeled 3 ½ cups of beef broth – for a vegetarian version, use veggie stock! ½ cup heavy cream ½ cup parmesan cheese, finely grated – did you know that parmesan is NOT […]


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