“Stockpiling” – For Soups, Stews and More!

Soup stock is a favorite in many households because it is just so versatile and useful to have around! It can be turned into soups, a snack, or a tummy-warming hearty meal. That is why we love to “stockpile” different stocks that can conveniently be used at any time for any occasion.



Stock is easy to make and requires minimal preparation. You can prep it over the weekend for use throughout the week and you will always have some delicious stock on hand for your favorite noodles or casserole.


How to Create a Simple Stock from Scratch

  1. Select your ingredients – we like to use a combination of onions, carrots, and celery for a vegetarian-friendly stock.
  2. Chop them all up – a rough dice will do. click here for info
  3. Put chopped ingredients in a large pot and add enough water to cover them.
  4. Boil the stock for 1-2 hours.

Tip: Salting your stock is not necessary at this point because you will be cooking it again with other ingredients that will flavor it further. We recommend that you add salt only when using the stock to prepare a meal.


Have Fun and Experiment

Be confident and play around with the flavors you love best. We highly encourage you to experiment with ingredients and see what you end up with! Start off with ingredients in equal portions first so that the ingredients do not overpower each other. If you prefer it to be slightly sweeter, add in more carrots or onions, and perhaps some leftover chicken bones.


And if you really want to create a totally out of this world stock, we recommend using either one of these Mekhala’s babies to create different flavored types of stock. You can add either of these when almost ready.

  1. Ginger Scallion Paste
  2. Miso Ginger Paste
  3. Shallot Kaffir Lime Sauce
  4. Lemongrass Turmeric Paste
  5. Tom Yum Paste


Tip: Scoop some of your stock into a bowl and mix in half a teaspoon of the Mekhala paste of your choice, and taste for flavor first, in order to figure out the right amount of paste to add to the rest of your stock.


How to “Stockpile”

Now onto the stockpiling. We love freezing our soup stocks in ice trays for easy access, especially if you intend to use them in small portions Alternatively, if you intend to use larger portions each time, then scoop your stock into reusable freezer bags and store them in the freezer. The frozen stock should keep well in the freezer for 1-2 months.


Happy stockpiling!


Leave a Reply

Your email address will not be published. Required fields are marked *

Share on social media: