Clean Eating Vegetable Stock

  • Clean Eating Vegetable Stock
Ranking: 2 more votes required!

Rated 3.5 out of 5 based on 3 votes

Ingredients

  • 1 pinch chili flakes
  • 1 pinch ginger - ground
  • 3 x garlic cloves
  • 2 Tbls olive oil
  • 1 bunch carrots, parsnips and other tasty root vegies

Method

Vegies:Try and aim for equal amounts of vegies. dice up the vegies with the skin ON, and slice the onions.

Put onions in a large pot with the oil and cook on a medium heat untill transparent. (if you were choosing to do a meat stock – add meat/bones in now and brown softly)

Add sliced celery tops and sweat. wait untill the smell has filled the room. add a few teaspoons of salt and enough water to just cover – taste the liquid. ensure it tastes of salt, but not overbearing.

Add in crushed garlic, chilli and ginger

Simmer untill you can smell garlic

Add in rest of vegies and rest of the water. you may need more water and salt and pepper. depends on your kettle to pot ratio AND how much stock you require and your desired flavor

THIS IS WHERE YOUR DESIRED END RESULT CHANGES WHAT YOU DO NEXT:

for stock: Cook for 90mins.
for a clear broth stock then you fish out all the solids, and strain through a cheese cloth.

if your like me and you don’t mind the rustic look – fish out just bones if you used meat.

put into storage container and freeze for later use in soups, stews and whatever else you may need it for!

OR
use this as the base of your soup, add in your other root vegies. I recommend Parsnip, more carrots, potatoes, celery, pumpkin, sweet potato, peas, corn, mushrooms, broccoli, caulie, zucchini, tomatoes…. PREEEEEEETY much whatever you like or have in your crisper, don’t get too precious about what vegies you put in – unless you are cooking for someone who is allergic to things, no one is going to care. and tomatoes add lovely colour and a flavour depth that is very moorish.

If you have picky children or coughmencough in your life just really finely chop up the vegetable that they don’t like. or better still puree it. none the wiser! =D

Cook untill the vegies are soft – and if you have used meat bones make sure you fish out the bones before you serve or freeze for lunches and lazy dinners.

Serve with day old bread – it’s not too squishy that is falls apart when you dip it.

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  • This is just like the one my nanna used to make!

    Reply

    by Joel Dillon on 23/01/2013, 22:05
    Joel Dillon
  • This is great for using as a base for baby purees too! Adds much more flavour to basic food.

    Reply

    by Sally Killoran on 08/10/2013, 14:30
    Sally Killoran
    • Thanks Sally!
      I love that you applied this to your baby purees. great idea and a goot way to sneak in some extra vits and minerals

      Reply

      by Jennifer Howard on 02/11/2013, 11:05
      Jennifer Howard