- 4 cloves of garlic
- 4 mushrooms
- 2 carrots
- 1 onion
- 1 leek
- 2 bay leaves
- 6 cups water (1.5 l)
- 1/2–1 tsp sea salt
- 1/4 tsp ground black pepper
- Peel and chop the veggies and add them to a large pot with all the remaining ingredients (water, salt, and ground black pepper).
- Bring to a boil, cover, and simmer for as long as you want (for at least 30 minutes). I usually cook the stock for about 2 hours.
- Strain and discard the veggies and the bay leaves.
- Let it cool.
- Use it in recipes like vegetable soup or cabbage soup, os use it as an oil replacement for dishes like vegan Shepherd’s pie and others.
- Keep it in a sealed container in the fridge for up to 1 week or in the freezer for about 3 months.
- Feel free to use any veggies, herbs, or spices you have on hand.
- Add more or less salt depending on the amount of sodium you want your stock to contain.
- You need to cook it for at least 30 minutes. The longer you cook it, the more flavorful it will be, though.
- The stock can also be made with kitchen scraps; that way it will be even more affordable.
- Serving Size: 1 cup (250 ml)
- Calories: 15
- Sugar: 2 g
- Sodium: 570 mg
- Carbohydrates: 3 g