De tu huerto: 4 recetas de caldo de verduras para cada estación

Good vegetable stock is the foundation of great cooking. Whether you're making hearty soups, flavorful risottos, or simply enhancing your sauces, homemade vegetable stock brings unparalleled taste to your dishes. The best part? You can tailor your stock to the seasons, using fresh vegetables from your garden.

Here are four delicious vegetable stock recipes crafted for each season, ensuring you use what’s fresh, abundant, and flavorful year-round.

Spring Vegetable Stock

Spring is a time of renewal, and the garden is bursting with tender, vibrant vegetables. This light and fragrant stock complements dishes like spring soups and light risottos.

Ingredients:

• 2 cups asparagus ends

• 1 cup leeks (white and light green parts), chopped

• 1 cup fennel tops

• 2 carrots, chopped

• 3 garlic cloves, smashed

• A handful of parsley stems

• 1 teaspoon black peppercorns

• 8-10 cups water

• 2 bay leaves
  

Directions:

1. Heat a splash of olive oil in a large pot. Sauté the leeks, asparagus ends, and fennel tops for 5-7 minutes until fragrant.

2. Add the carrots, garlic, parsley stems, peppercorns, and bay leaves. Pour in the water.

3. Simmer gently for 45 minutes to an hour. Strain through a fine mesh sieve, and you’re left with a light and refreshing spring vegetable stock.
   

Summer Vegetable Stock

With your garden overflowing in summer, this stock takes advantage of zucchini, tomatoes, and herbs for a rich and slightly sweet flavor. Perfect for gazpacho or minestrone!

Ingredients:

• 2 cups zucchini or summer squash, sliced

• 2 ripe tomatoes, quartered

• 1 bell pepper, chopped

• 1 onion, chopped

• 3 garlic cloves, smashed

• 2 celery stalks with leaves, chopped

• A handful of basil stalks or fresh oregano

• 1 teaspoon black peppercorns

• 8-10 cups water
  

Directions:

1. Place all ingredients in a large pot and cover with water.

2. Bring to a boil, then simmer gently for about an hour.

3. Strain the stock through a sieve, pressing down on the vegetables to extract all their juices.

4. 
   

Fall Vegetable Stock

Fall brings heartier produce to your kitchen. This warm, earthy stock is ideal for comforting soups and autumn stews.

Ingredients:

• 1 cup butternut squash or pumpkin peelings and seeds

• 2 parsnips, chopped

• 1 leek, sliced (white parts only)

• 1 onion, quartered (with skin for color)

• 2 carrots, chopped

• A handful of thyme sprigs

• 1 teaspoon whole cloves

• 8-10 cups water

Directions:

1. To deepen their flavor, roast the squash peelings, parsnips, and onion at 375°F (190°C) for 20 minutes.

2. Add the roasted vegetables to a pot with the remaining ingredients and water.

3. Simmer for 1-1.5 hours, then strain.

Winter Vegetable Stock

Winter stocks are all about rich flavors, with root vegetables taking center stage. This hearty base is perfect for broths and hearty casseroles.

Ingredients:

• 2 cups turnip peelings or chopped turnips

• 1 rutabaga, chopped

• 2 carrots, chopped

• 1 celery root (celeriac), chopped

• 1 onion, quartered

• 2 cloves garlic, smashed

• 1 teaspoon black peppercorns

• A handful of rosemary and bay leaves

• 8-10 cups water

Directions:

1. Heat some olive oil in a pot and sauté the onion, turnips, and celeriac until golden.

2. Add the remaining ingredients and water, and bring to a boil.

3. Simmer for 2 hours for a rich, complex stock. Strain and enjoy.