Today, June 18th, is International Day of Sustainable Gastronomy, which is about reducing food waste, valuing local produce and understanding the cultural importance of food. The initiative aims to improve food security, promote agricultural development and preserve biodiversity.

To celebrate Sustainable Gastronomy Day, I am re-posting my vegetable stock recipe. When I make stock, nothing goes to waste. I don’t strain and discard the boiled vegetables. Instead, I process everything—water and vegetables—straight in the pot and with a handheld blender. I also make an effort to use locally produced vegetables.

I don’t add any salt or pepper or other spices or herbs because these will be added to the recipe you will be making with the stock. It’s all very simple. And, if I need a clear broth, I just dilute the veggie stock with an equal amount of water (4 cups of veggie stock + 4 cups of water).

I always have homemade vegetable stock on hand, either in the refridgerator or freezer. It’s healthy, natural and it raises the quality of my meals. I add it to soups, stews, lentil dishes and other plant-based or vegetarian dishes.

Best of all, it’s a no-brainer to make! 🙂 All you need are a few basic root vegetables, such as carrots, celery (or celeriac), onion and/ or leek and water. The main pieces of equipment are a handheld blender, a big pot and some containers for storage.

The step-by-step recipe with pictures is below.

Vegetable Stock

Equipment: a big pot with lid and a handheld blender (or stand up blender)

INGREDIENTS

• 2-3 carrots
• 2-3 celery sticks with leaves (can also use celeriac)
• 1 or 2 cooking onion
• 1 or 2 leek(s) with green stem (optional)
• About 3 litres (12 cups) of water, more or less * see note

Additional add-in options:  chopped turnip, parsnip or white cabbage.

* Note: Don’t add any salt or pepper or other spices or herbs because these will be added to the recipe you will be making with the stock.

PROCEDURE

1. Peel carrots, onion or other vegetables. Chop all veggies into pieces or chunks and transfer them into a big soup pot. Add about 3 litres of water. 

2. On high heat on stove top, bring to the boil. Reduce heat to medium-low and allow to simmer covered until all vegetables are soft. This can take anywhere between 30-45 minutes. 

3. When veggies are soft (test one with a fork), remove pot from heat. You can leave the pot on stove top covered with a lid and let the veggies soak in the water for the day or overnight. Or, you can proceed immediately to blending everything in the pot. 

4. With a handheld or stick blender, blend everything directly in the pot until there are no veggie chunks left. 

5. When the stock has cooled, transfer into separate containers with lids—I usually add about 3 to 4 cups of stock per container.  

6. Store in the refrigerator if using within a few days or in the freezer for future use.

7. To make clear broth, dilute the stock with an equal amount of water (e.g. 4 cups of stock + 4 cups of water).

Enjoy!