I know Pumpkin Spice is all the rage this time of year, and please don’t get me wrong, I love my Pumpkin Spice. But you know what I really love about fall? Soup. I can go months and months without soup and then as soon as the air gets crisp and the leaves start to change, all I want is soup for dinner. And what better way is there to start homemade soup than with homemade stock? It’s simple, it’s easy and – if you make it yourself – it’s always gluten-free. Grab some veggies and get simmering. Fall is happening.
homemade vegetable stock
yield: about 4-5 quarts
recipe notes: I mentioned this when I posted about chicken stock, but it’s worth saying again: stock freezes remarkably well. I typically use left-over yogurt containers and mason jars now because my freezer is a bit different from when I used to do the ziploc bag method. Plus, with containers, I like how I can use different sizes and then only defrost however much I think I’ll need for the recipe. I like to have a variety of amounts frozen from 1/2 cup to 1 quart.
2 large onions, coarsely chopped
2 stalks celery, coarsely chopped
2 carrots, peeled and chopped
1 bunch scallions, chopped fine
15 cloves garlic, peeled and smashed
1 tsp. olive oil
1 tsp. salt
5-6 quarts water
1 head cauliflower, cored and cut into chunks
1 tomato, chopped
8 sprigs fresh thyme
3 bay leaves
1 tsp. black peppercorns
1. Add the onions, celery, scallions, garlic, oil and salt to a large Dutch oven or stock pot and stir together. Cover and cook over medium-low heat, stirring often, until the pan bottom begins to brown lightly, 20-30 minutes.
2. Add in the water, cauliflower, tomato, thyme, bay leaves and peppercorn. Partially cover, bring to a gentle simmer (not boil) and cook for about 90 minutes, adjusting the heat as needed to maintain a gentle simmer.
3. Strain the broth through a fine mesh strainer into a pitcher and pour into storage containers. Use within 3 days if storing in the fridge or freeze until ready to use.
source: annie’s eats