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| Medley of veggies cut up for stock - Seriously Soupy |
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| Veggies in water - Seriously Soupy |
As I mentioned in my recent ode to
fresh herbs post, bouillon and store-bought stock used to be the norm here on Seriously Soupy, but fellow soup lover, I didn't realize how easy it is to actually make your own stock. Silly, I know, especially since all you need to make stock is a medley of veggies, water and a container. For this simple veggie stock recipe, I used a massive stalk of scallions (see picture!) and carrots (also massive) from my local farmers market, an oldish head of broccoli, onions, zucchini, dill, potatoes, salt and pepper -- that's it! After only two-three hours of cooking, I had eight cups of veggie stock that I will be using for two different soups this week (check out the first soup recipe on Friday). Another cool thing about stock is that you can add any combination of veggies and their bits and pieces -- ends, roots, whatever. The more, the better, and trust me, your soup never tasted and looked so good!
