Recipes | Vegetable Stock

I love a good stock. I try and keep a batch of homemade on hand at all times, especially during the cooler months. Although it’s June, we’ve had a slow warm up this year so I’m still using stock as base for soups and sauces often. ++ We have so many veggies on their way in the garden, my mouth is watering just thinking about what’s to come. This is an easy, aromatic and very useful recipe. For me, it’s usually a salvage the veg vibe with my almost gone vegetables. Enjoy!

INGREDIENTS
Almost any veggie in your fridge

Carrots
Celery
Garlic
Leek
Tomato
Lemons
Wilting Herbs (rosemary, thyme, cilantro are some of my favorites)
Cabbage / Spinach / and/or Kale
Bell or Sweet Peppers
1 Jalapeno
Water
1/2-3/4 C. Vinegar (of choice)
A few dashes of Fennel
Cracked Pepper
1/4 Cup Salt
Red Chili Flake
Avocado Oil

INSTRUCTIONS

In a large pot heat 4 tbsp Avocado Oil and add sliced onion + garlic for 2 minutes
Add in every veggie chopping only if needed to help it fit in the pot.
1/2 onions
Cover all veggies with water
Add salt
Add Vinegar
Add Fennel
Cracked Pepper to taste
Bring to a boil
Turn down immediately to very low heat (no boiling)
Cook for 3 hours & taste, add additional Salt + Red Chili Flake to taste
Cook for 1-2 additional hours
Strain veggies out.
Add broth to large storage container.
Holds in refrigerator for up to 10 days.

OPTIONAL
You may use cheesecloth and squeeze all broth out, if desired however, not required.