I never realised how useful it would be to have a jar of stock in my fridge, until I made it. I was always an instant gravy kind of gal, but when I ran out of my trusty quick fix a few weeks ago, I had no option but to make it from scratch. Thankfully, it was around the same time I was making some curried butternut and lentil soup too (similar recipe here)so I had a whole bunch of flavours that I could add to the stock.
This stock recipe is very easy to follow and also extremely versatile, as you can use any peelings that you may have laying around. But, it will also add SO much flavour to soups, broth, gravy, etc. Also, with Christmas coming up knowing how to make your own gravy will be SO useful. Trust me. If you, like me, were an instant gravy person, after you’ve made it with your own stock, you will never look back. So, I will be posting a gravy recipe soon.
- 1 Medium Onion
- 1/2 Leek
- 1 Garlic Clove
- 10g Peeled Ginger
- 2 Bay Leaves
- 10g Vegan Butter
- Any vegetables peelings you may have laying around
- Fresh Herbs (Optional)
- 1/2 Tbsp Apple Cider Vinegar
- 1000ml Water
- 1 Tsp Salt
Peel and roughly chop the onion and leek, before adding them to a pre-heated pan and sautée them with the vegan butter.
Leave the onion and leek soften for a bit before adding in the peeled and chopped garlic and ginger. Again leave to soften and then add in the water, and bay leaf.
Put all of your vegetable peelings and herbs into a muslin bag and place them inside the saucepan – you don’t want to add these to your stock – and leave everything boil for 40minutes to an hour.
When everything has finished boiling, remove the muslin bag bay leaves and using a stick blender or food processor, blend the onion, garlic, ginger and leek into the water.
Next, add in the salt and vinegar, and leave the vegetable stock to cool before pouring it into a large sterilised jar.
NB: I’m not sure how long this will last, but I’ve had mine a few weeks now and it’s absolutely fine – no weird smells or anything.
© The Hungry Welsh Girl 2016
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