I have been happy with the veggie stock recipe that I have used for the past couple years;  but, I wanted more.  I wanted something that had more depth and was richer in flavor.  Last week we started the cleanse/detox portion of the beginning of the new year, which meant there would be a big pot of detox soup brewing.  I did not want to use premade veggie stock as I wanted it to be gluten free as well I only had chicken stock in the freezer.  So I loaded up on fresh veggies at the Farmer’s Market and got to work.

I took the same approach as I do with my chicken and beef stocks, I roasted the veggies until they were a golden caramel color.  Then I added water and let them cook low and slow.  I did not use any oil or salt in this particular recipe as I was going to be making a big pot of detox soup and one of the things about detox, is eliminating some of the good.  There was just enough water left on the veggies, from washing, to keep them moist during the roasting process.  As well there was no need to let the recipe cool for a long period before using, in order to skim off any fat;  there was none.  I did want the finished stock to be a bit richer, so I blended a few of the cooked carrots with about a cup of the stock and then added it back to the pot before using – the end result was a nice thick texture.  It was the perfect (and flavorful) stock for a big pot of healthy detox soup.



Recipe:  Homemade Rich and Roasted Vegetable Stock

  • 6 stalks of celery, chopped
  • 6 medium carrots, scrubbed but not peeled, chopped
  • 2 large leeks, cleaned and chopped – do not use all the dark green stem, just the whites & part of the light green stem
  • 4 cloves garlic, smashed slightly
  • 3 small rutabagas, scrubbed clean and not peeled, cut into medium chuncks
  • 1 medium tomato, cut into quarters
  • 10 cups of water

Heat the oven to 425.  In a large dutch oven combine all of the veggies, toss to mix.  Put into the oven and roast, stirring occasionally until lightly golden;  about 45 minutes.  Watch carefully as all ovens vary in temperature and you do not want to burn your veggies.  Remove from the oven, let cool for about 10 minutes.  Put onto the stove top and add the water to the pot, bring to a low boil and lower heat.  Continue to cook for about 2 hours over very low heat.  Remove from heat and let cool for about 15 minutes.  Stain into another large bowl.  Using a wooden spoon, push the veggies against the colander, to extract as much of the flavor of the veggies as possible.  If you would like a thicker stock, put about a cup of the stock into a blender with a few of the carrot chunks;  blend and then mix back into the stock.  At this point you can freeze in small portions or use in your favorite soup recipe.



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