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Simple salt and yeast free vegetable and herb stock

A simple nourishing vegetable stock that can be used as a base for many dishes including broths, soups, stews and casseroles.

SERVES: Approximately 1½ litres PREP TIME: 5 mins COOK TIME: 60 mins

Ingredients

  • 8 spring onions, chopped
  • 4 cloves of garlic, sliced or crushed
  • 2 green chillies, de-seeded and chopped
  • 2 sticks celery, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 12 whole black peppercorns
  • ½ bunch fresh parsley
  • 2 litres cold water

Method

  1. Place all the ingredients in a large saucepan, cover with the water and bring to the boil.
  2. Reduce heat and simmer for 40 minutes to an hour.
  3. Remove from heat and strain. Discard vegetables and herbs.
  4. Allow to cool.
  5. Use as a base for soups, casseroles, gravy, curries… the opportunities are endless.
  6. Keep in an airtight container for up to a week or freeze.

Inspiration

  • Use other vegetables (fennel works well) or get adventurous with seaweed (kombu works well)
  • Adjust flavours to your taste… add more chillies or lemongrass for a more exotic experience
  • The longer you simmer it for, the more it will reduce in volume and the more intense the flavours will become

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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