Category: Something to Eat - A family with some left over!
I actually think this is one of the most important things you can make as it is the base for healthy cooking and without a base then nothing works!
This is the stock that I use in place of salt or stock cubes. I use it to cook soup, rice, stir-fry even sweet dishes that require a pinch of salt.
One teaspoon is equivalent to one stock cube.
Now there is no set ingredient list for this. I change this recipe every time I make it depending on which veggies I have. This is why the colour can be so varied also - it has been green, brown and also bright red.
2 non negotiables for me are:
1 - Use organic veggies to make stock - it is important to not have pesticides and chemicals in your 'base'
2 - Store in glass jar not in plastic. The salt encourages leaching of chemicals from the plastics so glass is much better - especially as it may be stored for an extended period.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 carrot chopped
- 2 sticks celery
- 1 small zucchini chopped
- 1 small beetroot
- 1 tomato
- 4 mushrooms
- 1 leak
- 1 red capsicum
- 1/3 cup broccoli
- 1 cup of spinach, silverbeet or 1/2 cup kale (no stalks)
- handful of fresh basil
- 2 sprigs of rosemary
- 1/2 cup fresh parsley
- 150 g himalayan sea salt or murray river salt
- 3 tbs olive or macadamia oil works too
Okay - here is how you do it!
Directions
- If using a thermomix place everything except salt and oil into bowl and chop 10 seconds on speed 6 then add salt and oil and cook for 20 minutes speed 1 on reverse.
- If not using a thermo just add all veggies into food processor and chop until a chunky paste
- Put into a pot with lid only slightly ajar add salt, oil and a tiny amount of filtered water and cook for 30 minutes at a low heat stirring often.
- When cooked remove from heat and blend again until smooth paste.
