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  • Lisa Strickland

VEGETABLE STOCK


Ingredients:

  • 220g Celery stalks with leaves (roughly chopped)

  • 2 carrots (roughly chopped)

  • 1 brown onion (slices)

  • 1 fresh tomato (cut in quarters)

  • 1 zucchini (roughly chopped)

  • 2 garlic cloves

  • 1 bay leaf

  • 2 sprigs fresh basil

  • 2 sprigs sage, leaves only

  • 1 sprig rosemary, leaves only

  • 8 sprigs parsley

  • 90g rock salt

  • 1 tbsp olive oil


Method:

  1. Use a high speed blender or food processor to grind up all the vegetables and herbs til fairly fine.   If you do this it will cook a lot faster in the pot so the coarser you leave it the longer it has to cook.  

  2. Put olive oil into a saucepan and then put all the ground vegetables and herbs, place in all the rock salt.

  3. Cook for 20 minutes.  

  4. Take out the saucepan and put it back in the blender and grind until smooth.  

  5. Place into jars, allow to cool and put in the fridge.

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