Elevate your soups with homemade vegetable stock—infinitely tastier and more nutritious than any cube. Transform those fridge leftovers into a rich, flavorful base you'll love.
Ingredients
- 1½ kg mixed vegetables (carrot, celery, onion, leek, parsnip, fennel, potato)
- 3 tbsp miso
- 3 tbsp olive oil
- 3 L water
- 1 piece kombu (dried seaweed), 10-15 cm
- 8 dried shiitake mushrooms
Step-by-Step Instructions
- Preheat oven to 150°C.
- Wash and coarsely chop vegetables; place in a roasting tin. Mix miso with a splash of water and olive oil, then toss with veggies.
- Roast for 1½ hours until deeply caramelized.
- Meanwhile, soak kombu and shiitake in 3 L water. After roasting, add soaking liquid to veggies; return to oven for 45 minutes. Strain.
- For thicker stock, reduce further on stovetop.
Source: Santé December 2019, recipe by Annemiek de Gier
