Creating your own vegetable stock is the greatest asset in your kitchen in terms of re-using old fruits and vegetables as well as having fresh stock to hand when you need to create delicious dishes at a moments notice.
Plus, whatever food regime you follow, you can create the right stock for your needs without worrying about specific allergens having being added!
Makes approx. 4 pints of stock
– 2 potatoes
– 2 medium carrots
– 4 stalks celery (and the celery heart/leaves)
– 1 apple, quartered
– 1/2 cup fresh parsley chopped
– 1/2 cup fresh coriander chopped
– 1 stick of fresh thyme
– 1 cinnamon stick
– 4 bay leaves
– 2 tsp sea salt
– 1 tsp ground black pepper or 1/2 tsp black peppercorns
– 1/4 tsp dried chilli flakes (optional)
– 1/2 lemon
**To add a little thickness to your stock, in a small bowl – add 2 tbsp of gluten free or corn flour with 4-6 tbsp of cold water and mix until there are no lumps, then add to your soup.
- Wash all vegetables you are going to use however you don’t need to peel them as the skins adds extra nutrients to your stock & therefore body
- In a large saucepan add all the vegetables along with 5 pints of filtered water
- Bring the vegetables to a boil and simmer for about 40 minutes
- Remove all the vegetables (you can use the veggies to make a winter warmer vegetable soup so nothing goes to waste) and put the stock water in a container that has a lid and refrigerate once liquid has cooled down. The stock will keep in the fridge for 1 week.
Optional additions: you can add all sorts of vegetables that are season to your stock pot and of course to your taste however it is always important to add fresh herbs to give your stock a delicious fresh flavour.
Play around with different flavours and fruits also add great flavour to your stock.