Store bought vegetable broth is not the best for you. It is full of preservatives, sodium, and sometimes, non vegan items. I have tried the organic stuff and really it was no better. Last week I had high hopes of cooking and just never got it together, so I had left over vegetables on the verge of going to bad... the recipe for home made stock!
I don't know if there is a really good recipe for veggie stock. My question was, how do I know if I used enough veggies to water? Well, I think the answer fill the stock pot as much as you can and you can't go wrong. Here is my recipe:
- 1-2 carrots, chopped or baby carrots
- handful of spinach
- chopped parsley
- sprigs of thyme
- sprigs of rosemary
- basil stems (I had just made pesto)
- Onion, quartered
- Leek, chopped
- 2 cloves of garlic
- pinch of salt and pepper
- bay leaves
- Liquid Smoke (optional, I used.. well.. because I had it.)
- Soy Sauce (optional, if you like a darker broth and more salt)
I froze some into an ice cube tray for later and the rest is in the fridge, waiting to be used in risotto tomorrow. One thing I would do differently next time is I would get some olive oil and brown some of the veggies before starting the stock. I think this would help make an even deeper flavour. I will update when I use this in a recipe, but on a taste test, it is great. My stock is quite dark looking because I threw in some Soy Sauce at the end. Most recipes say to simmer for an hour or so, but I think the longer, the better.
If you have a boring night at home, give this a try. What's to lose? Other than maybe a way to use left over veggies that would otherwise go to waste.
Oh and remember, don't stick to the recipe. Use what ever you have around. I don't think you can go wrong with this one. It's your chance to be creative; rick-free!