“Go To” Veggie Stock Recipe

I had to share, my friend Julia is a lovely mama who is trained as a Holistic Natural Nutritionist. Incredibly knowledgable and always shares helpful tricks and pointers. (Julia, I hope you don’t mind me re blogging!)

Julia Davie Nutrition

“Go To” Veggie Stock Recipe


A versatile vegetable stock that works with any recipe

Makes about 10 cups of stock
2 large onions roughly chopped
2 celery stocks roughly chopped
2 large carrots roughly chopped
And whatever other odds and ends from vegetables you have collected during the week. I add pepper ends, broccoli and cauliflower stems, mushroom stocks, tomato ends, potato peels, parsnip peels … you name it, toss it in!
2 bay leaves
Fresh herbs (I love a handful of fresh parsley and a sprig of fresh thyme)
Salt and pepper to taste
12 cups of pure water

1. Roughly chop ingredients and throw them in a large pot. Top with water. Slowly bring to a boil.
2. Simmer for minimum 30 minutes. I often will leave a pot of stock to cook away for a few hours.
3. Cool and strain. Compost the veggie bits…

View original post 11 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s