HOMEMADE VEGETABLE STOCK


As we are getting ready for the holy month of Ramadan I thought I would dedicate this post to making your own healthy veg stock. This could be used as a base to soups, as a stock for cooking rice, or as a flavor enhancer in cooked dishes. It’s fresh, it’s delicious, it’s healthy & it’s flexible. Go ahead & get creative with it.

 

  • 5 L water
  • 1 red onion
  • ½ white onion
  • 3 celery sticks
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 broccoli base, chopped
  • 3 leek leaves
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • ½ bunch parsley

 

Add all ingredients in room temperature water & bring to the boil. Let simmer for 45 minutes. Strain & use.

 

P.S. This can be frozen for up to 3 months. You can do the same with chicken or beef, simply fry off the bones before adding the stock to enrich the flavor & cook chicken stock for 1 hour & beef for 3-4 hours.


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