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