Sunday Stock - Homemade Vegetable Stock Recipe

Sometimes the best laid efforts are pushed out before planned. Somehow, undoubtedly my mistake, this post dropped into mailboxes before I even had a chance to write it. These things happen to everyone, I suppose, whether writing a blog post or an email, sometimes the send button gets clicked rather than the save. So, for those near 1200 readers that have already opened this email only to find nothing, I apologize. Today, it’s legit!! Here is my vegetable stock recipe.

Soup is my jam. In my opinion, soup should be its own food group. I could eat it every day, even when it’s blazing hot outside, I love me some soup. Recently, I shared these 5 recipes. Just like in all recipes, there’s a base. And in soup, it’s stock.

A broth where flavors and ingredients are added to water, or sometimes even a boxed broth, to achieve a homemade stock. A mirepoix of onions, celery and carrots to start, then bringing in bones, or in this case a combination of roasted and raw vegetables, all simmered slowly over low heat, attaining a delicious and savory vegetable stock. My secret ingredient in this recipe is the addition of morel mushrooms, bringing in that depth of flavor that I was after.

I took my roasting queue from meat-based stocks where bones are drizzled with olive oil and roasted first, then simmered. Why should vegetable stock be any different? Since there’s no marrow in vegetables, an extra flavor umph is needed, and that’s where a heaping tablespoon of tomato paste comes into play, smearing it over the veg before roasting.

Sunday Stock – Homemade Vegetable Stock Recipe

Sundays are the perfect day to make stocks, especially those lazy ones when it may be overcast outside and the kitchen is calling for something to be cooked low and slow. Ideal to always have on hand, stocks freeze beautifully in quart containers, and can last in the freezer for up to six months.

Want some more soup recipes? I’ve got 5 delicious recipes right here!!