Homemade Vegetable Stock

January 6, 2014

It snowed pretty much all weekend, which was okay by me. It was nice to slow down after our road trip and hang out around the house. I did get out to teach, run and meet up with my old friend, Jessah, for lunch. She writes a wonderful, courageous and heartfelt blog called Dreaming of Dimples where she talks about her struggles with infertility. We met, what we’ve now come to realize, was more than 7 years ago when we were both on the Sacramento Ad Club board. We “reunited” through social media last year and finally had a chance to catch up over lunch on Saturday.

lunch

We met at True Food Kitchen, my first time to the restaurant and split two salads, which were both delicious. I plan to recreate the roasted vegetable salad soon.

True Foods Kitchen 

We also enjoyed fresh juice with pear, pineapple and beets, I think.

True Foods Kitchen

It ended up being a great 3 hour lunch where we chatted about anything and everything. It was so fun to catch up after all this time.

This weekend, I also did a lot of cooking and meal prep.

Part of my new year’s resolution was to prep for our weekly meals on Sundays. At the tail end of last year we got pretty lax about eating out. Most of our lunches and some of our dinners were eaten out. Not great for our wallet or our health. I knew we could do better and vowed to make a bigger effort in the new year. Yesterday, I roasted vegetables, washed lettuce and beet greens and soaked and cooked three different kinds of beans for this week’s lunches.

While I did this prep I also made my first homemade vegetable stock for a white bean and kale soup I had my heart set on. A few month’s ago I read Emily’s post about upcycled veggie stock and I finally had a chance to make a batch. It was super easy and a great way to make use of your leftover vegetables. I don’t think I’ll ever go back to store-bought vegetable stock again.

My plan is to keep a plastic bag in the fridge from here on out to collect vegetable scraps to make my next batch of homemade vegetable stock. This recipe can be made with whatever vegetables you have on hand. Don’t be shy, throw in your kale and broccoli stems, the greens from your beets or turnips, the green part of your leeks that you usually toss or the hearts of your celery. I did and this broth turned out divine.

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I used it in this soup that I shared yesterday on the QKE Facebook page. Recipe to come later this week but let me tell you this was the best soup I’ve made in a long time thanks to the homemade vegetable stock. Thank you Emily for the nudge.

homemade vegetable stock

Have a wonderful first day of work for many of you after the break.

Enjoy and Exhale!

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9 Comments

  • Reply Jessah January 6, 2014 at 11:05 am

    It was so great to share such a lovely meal and catch up with you! Hugs.

    • Reply Lisa January 6, 2014 at 4:58 pm

      So good to see you too. Keep me posted on how everything goes for you. Thinking good thoughts!

  • Reply Laura January 6, 2014 at 2:49 pm

    Sounds like a lovely meal with excellent company!
    Thanks for sharing a veg stock recipe. I always purchase it and need to save $$!

    • Reply Lisa January 6, 2014 at 5:00 pm

      Homemade veggie stock is so much cheaper but if you aren’t ready to make your own I’ve also found that veggie bouillion cubes are much cheaper than buying the premade cartons of stock.

  • Reply Kale and White Bean Soup (vegan, gluten-free) | quinoa, kale & exhale January 8, 2014 at 8:28 am

    […] the success of my homemade veggie stock I was anxious to use it in a recipe right away. On Sunday, I had also made a huge batch of white […]

  • Reply Curried Lentil Soup | quinoa, kale & exhale February 5, 2014 at 11:12 am

    […] very little from the original recipe besides the type of oil, the type of onion, swapping in my homemade veggie stock for chicken stock and cooking my own lentils. Oh and adding a little lime juice. Basically the same […]

  • Reply Curried Lentil Soup - Makings Of May 6, 2016 at 6:16 pm

    […] very little from the original recipe besides the type of oil, the type of onion, swapping in my homemade veggie stock for chicken stock and cooking my own lentils. Oh and adding a little lime juice. Basically the same […]

  • Reply Kale and White Bean Soup (vegan, gluten-free) - Makings Of May 6, 2016 at 6:57 pm

    […] the success of my homemade veggie stock I was anxious to use it in a recipe right away. On Sunday, I had also made a huge batch of white […]

  • Reply Feta Farro Watermelon Salad - Makings Of September 10, 2016 at 4:37 pm

    […] doesn’t feel so bad. Although I know we could be better about using even those scraps, hello veggie stock! But, it’s the whole head of lettuce or block of cheese that’s gone bad, that has […]

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