Ingredients
-
-
2
-
1
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Vegetable Stock,Simple, good & smart! I made the mistake of buying a large quantity of store brand frozen veggies on sale & after the wife & I tried them we were extremely disappointed, I got them at a great price but they were terrible…I was stuck with bags of them. I was going to throw them out but I searched out Veg stock & found this! Thank you! After cooling I measure out 1 cup & poor into ice cube trays & I am set anytime I need to make rice or my famous chili.,Thank you for posting this. I would have never thought to save what I call “veggie waste”. I saved zucchini ends, carrot tops and peels, yellow onion skins and tops and bottoms, same with green onions, celery leaves and tops and bottoms. I even added veggies that were “sort of” starting to rot. I soaked everything in cold water, swishing it around to make sure it was all very well cleaned. Ran it through a coliander and then put it all in a huge stockpot, filled with water. Added 2 bayleaves and about 15 turns of my peppercorn grinder. Brought it all to a boil and then simmer it for 2 hours. Last 30 minutes I did about 3-4 turns of my sea salt grinder. used it in place of chicken broth, adding a few cubes of chicken bouillon and it turned out fantastic. thank you!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place the Vegetables in the Stockpot, Add 2 Litres of Water, a Bay Leaf and Some Peppercorns, and Simmer, Covered, Over a Low Heat For 1-2 Hours. |
|
2
Done
|
Strain and Freeze in Small Portions (about 1 Cup/8 Fluid Ounces). |
|
3
Done
|
If You Run Out of Stock, Use Water, and Add a Teaspoonful of Soy Sauce, Miso Paste or Vegemite, and a Bayleaf. |
