Homemade Vegetable Stock

I go through a lot of vegetables. In the beginning of my switch to a primarily plant-based diet, I was so busy with all of the preparations, that it didn’t occur to me to do something extra.  I recently started to think about making my own vegetable stock. As I clean and prep all of the vegetables I eat, I have started to realize how much I am wasting that could be used for stock. My first attempt was simple and surprisingly tasty.

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I used onions, leeks, celery, asparagus, peppers, mushrooms, and carrots. It looked beautiful simmering gently on the stove and filled the house with an amazing aroma. It also felt good to make use of all of the scraps that would have typically gone in to the trash. I am always looking for ways to simplify my life. Wanting less and wasting less are two ways that I am trying to do that. I know it may sound corny, but making this stock felt like I was taking a step closer to simplifying. I was using what I had.

I often find things like homemade stock allude me. I blame it on working so much, but it really didn’t take much more time or energy. Next time you prep a pile of vegetables, try it! You won’t be disappointed.

 

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