Easy and flavorful vegetable stock, which you can then use for a great variety of soups, risottos, steak sauces and more.
Ingredients (makes about 1-1.5 liters of stock, depends how much water you add):
- fresh water
- 1 medium red onion
- half a small celery (about 75 g)
- half a small red apple (50-60 g)
- a piece of parsnip (50 g)
- half a red bell pepper
- half a yellow bell pepper
- 1 bunch of green onions (only the green parts)
- 1 handful of grated ginger
- 1 handful of dried basil
- 1 handful of dried thyme
- some salt
- a veggie soup base cube (optional)
Finely mince it and add it to the simmering water:
Keep the water on lowest heat intensity. Peel the celery half:
Finely grate it on your medium grater and add it to the soup:
Cut the apple half into slices:
Then mince the apple some more into finer pieces:
Add them too to the soup. Get the parsley:
Finely grate it on the medium grater (just like the celery) and add it too to the soup. Next, get the bell pepper halves and green onion leaves:
Chop them finely and add them to the soup. Next, grate the ginger and add it:
Then add the handful of basil:
Then the handful of thyme. Keep simmering for another 10-15 minutes. Add more water if too much evaporates and you need more stock.
When ready, use the minced solids as a side dish or keep them in the soup if the recipe calls for it. :)
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