Vegetable stock is not just for vegetarians.
Whether making a spicy Asian curry, a broth-y Mediterranean soup or a hearty vegetable stew, broths make a delicious base by adding flavour from the very beginning.
Broth keeps for 5 days in the refrigerator. I freeze this vegetable stock in an old-fashioned ice cube tray. Each cube yields 2 tbsp (25 mL) of stock, a flavourful addition to stir frys.
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) chopped garlic
2 medium onions, sliced thinly
2 leeks (white only) sliced thinly and washed
4 medium carrots, cut in 1-inch (2.5-cm) rounds
1 large potato, cut in 1-inch (2.5-cm) rounds
4 celery stalks, cut in 1-inch (2.5-cm) rounds
6 medium tomatoes, quartered or 1-14 oz (398 mL) can diced tomatoes
1/2 lb (250 g) button mushrooms, wiped and thinly sliced
2/3 cup (150 mL) dry green lentils
6 sprigs fresh parsley
4 sprigs fresh basil
4 bay leaves
2 tsp (10 mL) sea salt
1/2 tsp (2 mL) black peppercorns
10 cups (2.5L) water
1. Heat oil in a large 3-4 quart (3-4 L) saucepan over medium heat. Add garlic, onions and leeks. Cook for 5 minutes, or until softened, uncovered.
2. Stir in carrots, potato, and celery; cook for 8 minutes, stirring occasionally, uncovered.
3. Add tomatoes, mushrooms, lentils, parsley, basil, bay leaves, salt and pepper. Cover with water. Bring to a boil.
4. Reduce heat to low; simmer, covered, for 30 minutes, stirring often.
5. Strain through fine sieve, pressing against vegetable mixture with back of large wooden spoon to extract all the liquid. Discard solids. Cool before storing, covered, in refrigerator or freezer.
Makes 10 cups(2.5 L)
