Many recipes require adding stock or broth (chicken, beef, fish, vegetables). in the past I used powder to replace meat but a few years ago I realized that this cannot be healthy and the taste is much better when using a real vegetable stock. it upgrades every meal. A small hassle when you see how much you can do with it – I used it just recently to make – Tibetan Thukpa, Matzah ball, Risotto, Vegan Ragout and more. You simply prepare a big quantity and freeze in 1-2L plastic bags or boxes (make sure to leave room for the ice expansion).
This process should take you a few hours. feel free to change the recipe a bit but nothing too strong and usually works better with roots.
in your biggest pot - Fry the onions in the olive oil for several minutes, gradually add the garlic, ginger, leek, celery, parsley. after a few more minutes add the rest of the ingredients gradually.
Add boiling water 2-3 liters at a time. bring to boil. after 45 minutes start taking out fluids for cool down- measure 1 or 2 liters and when colder, freeze them in plastic bags or boxes (keep in mind that ice will expand so if it is a closed box keep it half empty)
Add more water and bring to a boil, after 20-30 minutes take out more stock for cool down. These quantities should suffice for 15-20 liters of delicious stock - but take into account that after adding a lot of water it will take time for the water to get flavors from the vegetables.
Freezing 15-20 liters of stock will take a lot of room in your freezer. try using boxes to pile them up better (this could have been a nice thought before I made my batch 🙂 too late for me)