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Cover or no cover when simmering?
Hi Judy! Covering is not necessary. Enjoy!
I have fresh broccoli from my Dad’s garden, can I use the stems also to make stock?
Hi D, broccoli stems are a lot like cabbage. In fact, broccoli and cabbage come from the same plant family. I haven’t tried using cabbage or broccoli in stocks, so I don’t know how they would impact the taste. I kind of think they would be better in the soup that you made from the stock than used to make the stock itself. If you try it, let us know how it works out for you! As for other uses for broccoli stems, I like to peel them and slice them into thin strips, and eat them raw or with a dip. They’re delicious!
I have some of this simmering on the stove as we speak. My kitchen smells absolutely delicious! I will definitely be keeping this recipe. Thanks so much for sharing!
I’m Planning on making the above stock. In the past I have used stock cubes.
How much of the stock should I add to a soup to give it the required depth of flavor, with stock cubes they give a recommended dilution rate, is 1 cube to 500ml of water?
Or do I just substitute volume of water with stock?
Hi Robert, I don’t usually cook with stock cubes. You shouldn’t need them at all with this vegetable stock recipe, but you can always add one if you want more salt and spice in your stock.
I made this and it It sure tastes good, but I must have used too many carrots and too much tomato paste because mine turned out looking like tomato soup (albeit not thick, but color wise) and very sweet. I guess that’s what i get for not following the measurements and trying to eye ball it. I also had to leave mushrooms out because of an allergy of my guest. Maybe that would have added more savory. I’ll make another batch and follow it to the letter next time.
My husband is doing a Daniel Fast (a very restrictive diet) and this recipe for veggie stock would be perfect except for the tomato paste (no chemicals or preservatives allowed). Is it OK if if I were to leave the paste out? I read in previous comments how mushrooms provide umami that the paste does as well. Can I just add more mushrooms?
Sure, you can leave out the tomatoes. Add more mushrooms if you want.
A big thanks to those who posted about using leftover veggies. I cooked up our second batch today, with what would have been discards from the past couple of weeks, that we stored in a baggie in the freezer. We’ll use this stock for most things that require water or some sort of stock. It is so much tastier than the store bought stuff, as has already been stated here. If you eat a lot of veggies, you should consider doing this.
Thanks to Hank and Elise for sharing this.
This looks like a great recipe except for the rosemary–I would think it would be overpowering. Is the flavor prominent in the end? Thanks!
I did not find it to be overpowering, but some people are more sensitive to the taste of rosemary than others. If concerned that it would be overpowering, I would cut back.
I would love to keep frozen veggie stock, but don’t have the room to keep 5 quarts. Would it be advisable to make this recipe more concentrated by reducing the water, and then adding water when the stock was used to make soup? Or would that cause the flavor to be diluted?
Hi NG, with stock you make from bones, the result doesn’t suffer when you boil down the stock. I think with vegetable stock though, it may. You don’t have to cook this stock that long in the first place compared to traditional meat stock. That said, I would try it and see if it works for you! Maybe boil down just half of the stock you make to begin with, as an experiment.
For the folks who can’t use mushrooms, an alternative to get the umami flavor Elise mentions is to add a little soy sauce. I’ve tried this in veggie broth before and if you use small amounts it doesn’t make the broth taste like soy sauce but does add that extra “something” that mushrooms give.
Great idea to use soy sauce to get the umami if you can’t use mushrooms, thank you!
I put my veg’s on the grill to brown before adding to my stock pot. love the “charred” flavor.
I have a compost bin but was told to NEVER put anything but raw scraps in it. That it was inadvisable to add anything cooked…and to never add any kind of meat as that would attract predators.
Hi Arlene, You should definitely not add meat to a compost heap, it will attract rats. But I don’t know about the advice about cooked veg scraps. I’ve been composting them for decades. I especially like composting the leftover cooked fruit from making jelly. It’s already mostly broken down by the cooking. I used to have a worm bin for composting when I lived in San Francisco. The worms loved the cooked mush.
I keep a ziplock bag in the freezer to store all carrot tops, onion ends, herb stems, pepper tops/innards, etc. When it gets full, I add in things that are missing along with needed veg to round it out.
Old tights/pantyhose are good for straining. Cut up into squares and keep handy for use.
I love making my own chicken and veggie stock. Instead of pouring mine into mason jars, I ladle the broth into ice cube trays, freeze them, and then place them in a freezer bag. Two “broth cubes” is 1/4 cup.
Well, I made this today and it is absolutely delicious! So much better than any carton, can or cube that I have ever tried. I followed the recipe including the fennel bulb, with the exception of omitting the rosemary – very bad weather here and not worth going out for it today. I will use it for the bread soup. Thanks so much, Elise!
I’m so glad you liked it Judy!
i thought that the word “stock” means that it’s made from bones, so this would actually be vegetable “broth?” either way, i always freeze veggies peels/skins/leftovers and use those to make my veggie broth.
Hello Jessica, according to the (shorter) Oxford English Dictionary, stock is a “liquid made by boiling meat, vegetables, or fish, kept for use as a foundation for soup, gravy, sauce, etc.” The OED definition of broth is an “unclarified meat or fish stock; a thin soup made from this and vegetables.” This is similar to the distinction drawn out in more detail in the 2006 edition of the Joy of Cooking. There are similar definitions for stock in the recent editions of Larousse Gastronomique and The Oxford Companion to Food. The Joy of Cooking by the way has a vegetable stock recipe similar in method to this one. Their vegetable broth recipe is quite different, in it you don’t cook the vegetables as long, and you eat them with the liquid.
Bean water is another great addition to stock (if I cook beans, i just add leftover water to whatever stock I have for a rich, hearty flavor). I pressure cook stock for just fifteen minutes, then let it sit. And I use the leftover peels etc from whatever I’ve used in the week. When I use the stock, I replenish in a jiff. Always have it on hand and like everybody says, SO much better than store bought.
I assume you’ve tried Trader Joe’s veggie broth? I had it years ago and thought it was pretty bad. At the urging of another blogger (L&OO maybe?), I bought some again recently and was surprised how it good it was.
I wonder whether oven roasting the veggies would lend any additional dimension to the flavor of the stock. Saw an episode on Americas Test Kitchen where they did this to make a superb Minestrone soup.
Yes, you can roast the vegetables first if you would like. That would add an even deeper flavor to the stock.