I learned this recipe from my friend Darcy of the Garden of Eden, who got it from Gwyneth Paltrow's My Father's Daughter
Use the recipe as a guide — if you don't have leeks, onions are fine, though I don't think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them; etc.
I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale

Homemade Vegetable Stock

yellow onion, quartered through the root

carrots,

celery,

leek,

garlic,

parsley

thyme

bay leaf

salt

black peppercorns

water

Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.

Let stock cool and strain into clean containers.

Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.

Always a staple to have on hand, Ali. I added some fennel fronds, not too many as I didn’t want that to overpower things. 

Also, last night I made a half-recipe of your oven polenta. I didn’t want to heat up my huge oven, so I did it in my toaster oven in my smallest Pyrex bowl, and it worked beautifully. I didn’t have anything the right size that was flat-bottomed and worried that the bowl might be too deep, but it was delicious.

So good to have this broth on hand.  It comes together so quickly.  I make this all the time now.
Thank you for inspiring me to try this.

https://www.youtube.com/watch?v=-cvTEiPXhJo

With soup season upon us, I thought it would be nice to share a very simple recipe for homemade vegetable stock. This truly requires 5 minutes of work — you don't have to peel carrots or onions. Just give the dirty vegetables (like leeks or carrots) a scrub; then roughly chop them. Use the recipe as a guide — if you don't have some of the vegetables on hand, don't worry. Toss everything in a large pot, cover with 3 quarts of cold water, simmer for 45 minutes, strain it, and you're done.

Find the full recipe here: https://alexandracooks.com/2017/11/03/homemade-vegetable-stock/

homemade vegetable stock

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 2

Cost: $13.42 /serving

Author : Alexandra Stafford

Ingredients

Instructions

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