Since winter decided to come back, I used up leftover veges for a soup.
This vegetable stock was so easy and I can save the rest of the broth for homemade soup recipes. Although the store-bought version is convenient, it is often really high in sodium, so you might be better off making your own at home. The key is to use garlic, onion and herbs like thyme and parsley to boost flavour.
Bonus: the vegetables add phytonutrients and minerals to the stock. Garlic and turmeric have anti-inflammatory and immune-boosting properties as well.
Ingredients:
- 3 Large carrots
- 2 Stalks of celery
- Handful of mushrooms
- 4 Cloves of garlic
- 2 Onions
- 2 Stalks of green onion, chopped
- 3 Litres of water
- ½ Teaspoon sea salt + more as needed
- ¼ Teaspoon pepper
- ½ Teaspoon turmeric
- 3-4 Sprigs of thyme
- Handful of parsley
- 2 Bay leaves
- 1 Tablespoon of olive oil
Instructions:
- Wash your vegetables well
- Roughly chop the carrots, celery and onions into equal size pieces (about 1.5 inches thick)
- Heat the olive oil in a large pot over medium-high heat
- Add the carrots, celery, onions, garlic and season with the sea salt, pepper and turmeric
- Saute the veges, stirring often for about 8 minutes until they have some colour on them
- Add the mushrooms and green onions and sauté for another 2-3 minutes
- Add the water, parsley, thyme, bay leaves
- Bring to a boil, then reduce the heat to medium low and simmer uncovered for 30-40 minutes
- Taste and season with salt as needed
- Remove from the heat and let cool slightly
- Strain the stock if you want just the broth, or keep the vegetables in for a heartier soup