Vegetable stock

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)

This will be ready in no time. First, put about 1.5 liters of water in a pot and bring it to boil. Add a sprinkle of salt (or the cube, if using). Next, chop the onion:

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. :)