VEGETABLE STOCK

I've had a couple of messages asking how to make vegetable stock and so it's back to basics with this fool-proof stock recipe. Homemade vegetable stock is infinitely better than any kind you could find at the shop - you get to control the flavours, salt content etc.

While I would encourage you to try out a combination of different vegetables, there are a few that don't work particularly well, such as leafy greens, cabbage, broccoli and sprouts - these can add an unsavoury bitter taste. Opt for fresh herbs like basil/partminger instead. The recipe I'm sharing below is my favourite combination - it smells absolutely amazing while cooking and the flavour is delicate and fragrant.

Vegetable stock is a great thing to have sitting in your fridge because it can be used for so many things. It can be used as a base for soups and sauces. (I used it in the yam pottage and egusi recipes). Here's another neat idea: it can also be used to sauté onions and other chopped vegetables - if you're trying to reduce the amount of oil in your cooking, then there's your solution!


























Ingredients
(makes 10-12 cups)
- 12 cups water
- 5 large carrots (roughly chopped)
- 1 medium red onion (quartered)
- 1 large tomato (roughly chopped)
- 2 spring onions (chopped)
- 4 garlic cloves (roughly chopped)
- 1-2 tbsp ginger (chopped)
- 1 corn on the cob
- 2 bay leaves
- 2 tsp dried thyme
- 1/2 tsp salt

Place all the ingredients in a large pot and bring to a boil. When it starts boiling, turn the heat down and simmer for 1 hour.

Strain the vegetables from the broth, using the back of a spoon to press out any excess liquid from the vegetables. If there are little bits floating in your vegetable stock, go ahead and strain it a couple more times. The leftover veg can be used later for a rice/spaghetti sauce, or puréed to make a soup.

Keeps in the fridge for about a week. Or better yet, freeze in small containers and bring it out as you need it.