Vegetable Stock

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A very versatile soup stock, always have this ready in your kitchen for any soup dishes or drink it straight. A good vegetable stock is made from a good combination of both root and stem vegetables. Avoid using starchy vegetables such as potato, sweet potato, pumpkin, as it makes the stock murky and thick. Stick with common less starchy root vegetables such as carrot, radish, celery, etc.

Ingredients:

Carrot, celery, cabbage, zucchini, shallot, leek, garlic, onion, ginger.

Any vegetables can be used to make vegetable stock; however, carrot, celery and onion are stable in most vegetable stock recipes.

Tip:

Use vegetable scraps such as carrot skin, tips, celery leaves, onion ends, etc. Any unwanted vegetable bits can be thrown in to make your stock.

Instructions:

In a large pot, throw all ingredients in, fill it up with water twice the volume of the vegetables. Bring water to a boil and immediately turn down heat low to simmer. Simmer for 2 hours. Season with salt and pepper. Filter the stock, discard the vegetable solids. Serve vegetable stock with a little chopped parsley in a soup bowl.

Other Broth/Soup Recipes:

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