Vegetable Stock

Like dressings and ready-made spice mixes, shop-bought stock is usually full of MSG, table salt, sugar and starches like corn, wheat (gluten) and potato. I use the reliable brand Kallo, which is organic, gluten-free and wheat-free, about the only brand I know that makes really natural ones that taste good. If your prefer to make your own, this is my hassle-free option. You can freeze it in ice-cube trays and pop them out when your to want to make a broth or soup. it lasts for months and can be made using the scraps and cutting of vegetables too, very resourceful.

Onion, 1    
Leek, 1    
Vegetables; carrots, celery, mushrooms etc., your choice which ones and how many     
Garlic cloves, 4-5          
Herbs, fresh or dried, your choice  
Spices, fresh or dried, your choice
Mineral water, 2-3 litres
Sea salt, to taste
Ground pepper, to taste       

Preparation Time
1 hour

1. Throw all of your ingredients into a big baking tray and roast for around 15 minutes at 160 degrees.
2. Take out of the oven and throw all ingredients saucepan and leave to simmer steadily for about 45 minutes.
3. Make sure you keep the saucepan lid firmly on otherwise you’ll reduce it. If you want it saltier however, reduce a little (or a lot).
4. Strain the stock and pour it into small tupperware pots, ice cube trays or silicon moulds, ready to freeze.
5. Use as and when you need it by adding in it to broths or soups or for broiling.

Make different ones for different countries by changing the herbs and spices. For example, basil, garlic, lemon and parsley tastes like Italy but ginger, lemongrass, Asian basil and coriander tastes like South-east Asia. Experiment and freeze with all the leftover cuttings.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

Teacher Teacher Trainer Educational Researcher Writer Wildling Mother Mushroom Avocate

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