Blonde (white) Vegetable Stock

This all-purpose blonde vegetable stock offers a light, aromatic addition when cooking grains, legumes or making your favourite vegan soups!

Blonde (white) Vegetable Stock

(yields about 16 cups (4 L) )

What you’ll need:

• Fine mesh strainer
• 1 leek, roughly chopped (about 1 inch)
• 3 carrots, roughly chopped (about 1 inch)
• 3 stalks celery, roughly chopped (about 1 inch)
• 1 medium white onion, roughly chopped (about 1 inch)
• 1 bulb fresh garlic, cut in half
• 3 sprigs fresh thyme
• 3 bay leaves
• 1 tsp (5 mL) whole black peppercorns
• 24 cups (6 L) cold water

Instructions:

1. In a large pot, combine leeks, carrots, celery, onion, garlic, thyme, bay leaves, peppercorns and cold water.

2. Place pot over high heat and bring mixture to a boil.

3. Turn down heat and simmer until stock is aromatic and flavourful, about 1 -1:25 hrs (see tips).

4. Remove from heat and strain stock through a fine mesh strainer. Discard vegetables.

Use immediately or cool to room temperature and transfer to an air-tight container and refrigerate for up to 5 days. Alternatively, cool and freeze in ice cube trays and once frozen remove from trays and store in an air-tight container for up to 6 months.