Basic Vegetable Stock Recipe
Summary
Ingredients
2 carrots, cut in chunks
1 large leek or onion, chopped
1/2 teaspoon grated fresh gingerroot
2 turnips or parsnips, cut in chunks
4 stalks celery, cut in chunks
3 whole cloves
1/2 teaspoon dried sage leaves
2 cups low-sodium canned pureed tomatoes
1/2 teaspoon curry powder
3 cloves garlic, minced
2 quarts water
Directions
1. Place carrots, gingerroot, celery, leek or onion, turnips or parsnips, cloves, sage, curry powder, garlic, tomatoes, and water in a large, heavy soup pot.
2. Bring to a boil and skim surface as foam rises to the top. Reduce heat and simmer for 1 1/2 hours or until reduced by half.
3. Allow soup to cool to room temperature. Strain the liquid, pushing down on solids gently to extract as much liquid as possible.
Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.
2. Bring to a boil and skim surface as foam rises to the top. Reduce heat and simmer for 1 1/2 hours or until reduced by half.
3. Allow soup to cool to room temperature. Strain the liquid, pushing down on solids gently to extract as much liquid as possible.
Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.
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