Simple quick vegetable stock
Can you imagine making dough without flour? Or coffee without coffee? Or milk? I can’t. Just like I can’t imagine making a soup without vegetable stock. Using it has become so natural for me, I put it into everything. If I don’t have any, water is fine, but I prefer the extra flavor stock gives to soups, stews, sauces, risotto, etc.
And I do have a vegetable stock recipe on here. I never read it when I make stock at home, but I did purposely read it the other day and I made the awful realisation that I usually use only half of the vegetables listed in that recipe. Or sometimes I use some that aren’t listed at all.