Veggie Stock + an Apology to my Husband
I am sorry for what is about to happen. We both knew this was coming sooner or later, but I am afraid the time is here.
In addition to the very-imminent birth of our second baby, and the serious acting-out of our toddler, you should know that your Type-A, go-getter, control-loving (freak is too harsh) wife is about to get domestic. You know me — you know I was never one to stay around the house, you know we once hardly ever ate at home, you know I never tidied or cleaned or did anything except the laundry, here and there.
But times have changed and it is now a fate I cannot escape. I am surrendering to being at home for awhile and since I am who I am, you can expect things to change around here. I came very close to creating a spreadsheet for the household chores yesterday, and had I created it I would have laminated it as well.
But I held back because I wanted to write you this apology before going any further. I apologize, in advance, for freaking out if you don’t empty your goddam pockets before throwing your pants in the washer. I apologize for re-arranging the dishes after you put them away. I apologize for organizing all of your toiletries neatly on THEIR shelf. Listen Babe, this is all I got now. And did you know that I actually swept the kitchen floor (nine months pregnant) buck-naked last night? Here’s to the best year of our lives!
And now, for the blog readers: if you’ve read any of my earlier posts, you’ve gathered that I am crazy for soup.
Why? Because it’s a perfect food: you can get all the nutrients and good stuff you need swirled together in one savoury bowl. Perfect, perfect food. But always the challenge with soup is how to make it quick or have it on hand or make it taste good. Plus, whenever I make a big pot of it I get sick of it by Day Three.
So here is the solution: I made a killer veggie stock. I put it in double-serving freezer bags (that’s why I apologized to my husband btw; the freezer bags sealed the domestic deal) and stuck them in the freezer. I pulled one out and defrosted it, then added things from the fridge that I was craving that day. It’s genius if you ask me, and it will save many second-baby-filled days to come.
- 3 cloves of smashed garlic
- 2 medium yellow onions, peeled and quartered
- 1 celery heart + 2 stalks, chopped in half
- 2 medium carrots, chopped in half
- 2 leeks, washed and chopped in half
- a few mushrooms of any variety
- 1 handful of parsley and a few sprigs of thyme
- 2 bay leaves
- lots of salt and pepper, to taste
- olive oil
And any other veggie trimmings you have that you want to use up.
How To Do It
In a large soup pot, heat 1/3 cup olive oil at medium-high heat. Throw in onions, then garlic and bay leaves, then all other veggies. Saute until everything is coated, then add your salt and pepper and 4 litres of water. Cook at medium heat for an hour, then let simmer for a good long while. I simmered mine for four hours, then let it sit in the pot overnight to strengthen the flavours.
Strain all the veggies out, and divide into freezer-happy bags or containers. Pull them out when you need.
Here are two of the soups I made within the week:
Asian-inspired with Soba noodles, shoyu, veggies, and an egg.
Leftover quinoa, chicken, baby spinach and some grated parmesan.
Eden Hertzog is the Baker Babe behind New Moon Kitchen. Find more delicious, healthy recipes here and on her blog.