In summer our garden supplies us with plenty of healthy vegetables but in winter there are no fresh tomatoes or peppers straight from the garden. So I try to get every nutrient possible out of our vegetables. I like to make my own vegetable stock whenever I’m prepping vegetables for the week. I throw the stems of kale, greens from broccoli or cauliflower in a pot along with whatever other vegetable I have, like carrots, onions even sweet potatoes. Any vegetable at all. It’s all good.
This pot of stock is made from kale stems and cauliflower leaves, the core of the cauliflower, some tomatoes that were a little past their prime, onions, parsley from my garden that I had frozen and a bunch of carrot peels and ends. Yes, I use the peels to make my stock.
This stock was yummy. It had a strong vegetable taste which I love.
After it cooks, I mash it a little with a potato masher then strain it and put it in jars or freezer bags. I freeze it and use it when I’m making homemade soups. It adds so much flavor and must be packed with vitamins and minerals that your body needs.
The trick to freezing in jars is to allow enough head room for expansion when it freezes. Wide mouth jars work best.
Every time I make vegetable stock it tastes different. I used the last of my vegetable stock in homemade lentil soup and it was really tasty! The next time you’re cooking up a mess of vegetables try making your own stock for soups, it’s good to the last drop and you can sneak more vegetables in your family’s diet.
Thanks for visiting! Debra (((xx))