Earthchangers College

Raising vibrations to help humanity

Much like the curry paste, I decided to make my own vegetable stock. I am never certain about what you get from the shops and making it myself ensures that I know exactly what went into it. 

Ingredients

2 large onions

2 medium carrots

1 medium turnip

3 stalks celery

2 leeks 

1 whole bulb of garlic

10 peppercorns

1  bay leaf

Salt

2 Rosemary twigs, directly from the bush

Chop the vegetables into large cubes. (I do not skin carrots, I simply wash them, however you can skin them is you prefer. The same with the turnip) Do not use the leaves of the celery as it will make your stock bitter. I also used all of the celery. Waste not, want not. 

Break the bulb of garlic into individual cloves. Peel the garlic, however no need to chop it. 

Combine all the ingredients in a nice big pot. Add peppercorns, bay leaf, rosemary and salt. You can use any aromatics that you like here. (You can even add ginger if you plan to use it in an Asian dish)

Pour enough water in the pot to completely cover the vegetables. Bring to a boil then turn it right down and let it simmer for an hour. Do not leave it for more than an hour because the vegetables will start losing their flavour and go mushy. 

Strain your stock through a fine mesh and bottle it. 

I got about 2 liters worth of stock, the rest is still sitting in the fridge waiting to be used. 

* I do not let anything go to waste. I mashed the veg down to a fine pulp, then added a cube of beef stock and some water and made a soup from it. Not for me, but for my dogs. They loved it over their pellets. I know some people might have an issue with this, but my dogs are healthy and love these treats. I also don't see a lot of food being thrown away which makes me happy. 

 

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