Vegetable Stock Quick Guide

vegetablestock

A versatile stock soup suitable for vegetarians. Vegetable stock is a must-have in your kitchen at all time, as it is excellent for soup dishes or to drink straight. Vegetable stock is rich in antioxidants, vitamins and minerals.

Ingredients:

Use vegetable scraps such as carrot skin, tips, celery leaves, onion ends, etc. You can use a wide variety of vegetables to create a better vegetable stock with a more robust flavour. However, avoid using too many starchy vegetables such as potato, sweet potato, pumpkin, doing so will make the stock murky and thick. Stick with low starch vegetables such as carrot, radish, celery, etc.

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 then immediately turn the heat to simmer. Season with salt and pepper and continue cooking for 2 hours. Filter the stock, discard the vegetable solids. Serve vegetable stock with a little chopped parsley in a soup bowl.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email bernard@greenheartnaturalhealth.com.au for an obligation free discussion.

Online consultation is also available for your convenience.

 

Other broth/soup recipes

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Meat Stock

Meat stock is a close cousin to bone broth, it’s amino acids profile is better suited for early-stage gut-healing than bone broth.

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Bone Broth

Bone broth has gained prominence as the ultimate gut-healing medicine. Making bone broth is so simple if you follow this guide.

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Russian Borscht

Made from simple ingredients, Russian borscht is a beautiful and delicious hearty stew that is perfect for cold-weather dinner.

 

vegetablestock

A versatile stock soup suitable for vegetarians. Vegetable stock is rich in antioxidants, vitamins and minerals, excellent for soup dishes or to drink straight.

Ingredients:

Use vegetable scraps such as carrot skin, tips, celery leaves, onion ends, etc. You can use a wide variety of vegetables to create a better vegetable stock with a more robust flavour. However, avoid using too many starchy vegetables such as potato, sweet potato, pumpkin, doing so will make the stock murky and thick. Stick with low starch vegetables such as carrot, radish, celery, etc.

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 then immediately turn the heat to simmer. Season with salt and pepper and continue cooking for 2 hours. Filter the stock, discard the vegetable solids. Serve vegetable stock with a little chopped parsley in a soup bowl.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email bernard@greenheartnaturalhealth.com.au for an obligation free discussion.

Online consultation is also available for your convenience.