Baby Eats

Vegetable Stock

Actually, I’m not too sure if this warrants a blog post. It’s so simple and everything I have to say has practically been edited into one photo. 

See? 


But I’ve decided to put it up on the blog for good measure and for future reference. This is the ultimate fool-proof vegetable stock I go to anytime. It’s not just for baby food, but even as a base for a nice flavorful serving of risotto, a simple noodle soup or a bowl of pasta.

All you need to do is:

  1. Add all ingredients into a pot.
  2. Turn on medium-high heat and let boil.
  3. Turn heat down to medium-low and allow it to simmer for 1.5 to 2 hours, till all the vegetables have gone soft.
  4. Strain out the veggies, then portion, store, or use as accordingly.

There are of course alternatives to this simple stock, the easiest being to add some olive oil and sweat the veggies (till the onions turn soft and translucent) before adding water to boil and simmer. But since I’m making it as a base to introduce to my 6mo (we’re just starting on solids!), I’ve decided to do away with the added fat for now. This recipe yields a good portion of guilt-free, no-fat, no-sugar-added stock that’s good for everyone aged 0-99!

So now you know what to do with those extra stalks of celery and carrot bits sitting in your fridge! 😉

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