Homemade Vegetable Soup Stock

Veggie Soup Stock Recipe

I don't know why I was so resistant to making soup stock considering I make almost everything from scratch but when I finally first tried this I was shocked at how easy it is.  It literally takes about 5 minutes to make!  The vegetables can be chopped coarsely and skins can be left on since you strain it at the end.  This stock has made my soups taste so much better, plus you are getting many more nutrients than you get from bouillon cubes and you can control the amount of salt you put in.  I freeze mine for future use and it works great to take it out of the freezer the night before I am going to make a soup.  I feel really great about this stock and recommend you take the time to make your own as well.

Homemade Vegetable Soup Stock Recipe
Chop all vegetables coarsely and add them to a large stockpot:

• 1 large onion (skins left on)
• 1 leek (chop the bottom white part and discard the hard green tops)
  
• 2 carrots (not peeled)
  
• 4 stalks celery (chop the top and all)
  
• 4-6 cloves garlic (skins left on)
• 1/2 a bunch of parsley or 1 tbsp dried parsley
• 1-2 tsp wakame or a couple strips of dulse (optional) (I like adding sea veggies for the iodine content)
• 12 cups of water
  
• 3 bay leaves
• 1 tsp black peppercorns
• 1 tsp each of thyme, rosemary and marjoram
• 1 tsp Herbamare or sea salt

Add everything to the pot and bring to a boil, cover and reduce heat to low.  Simmer 2-3 hours.  Strain stock and discard vegetables.  Store in the fridge or freezer.  Enjoy!

Recipe adapted from one of my favourite cookbooks: The Whole Life Nutrition cookbook by Alissa Segersten and Tom Malterre.

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The finished product!