Basic Vegetable Stock Recipe
No one can stop at just one is my claim for this recipe of Basic Vegetable Stock. If you always go for Low Fat dishes, then you should definitely try Basic Vegetable Stock. The most important ingredient in Basic Vegetable Stock is Vegetable. Indulge yourself in this Basic Vegetable Stock as Main Dish. Tell me how you enjoyed my Basic Vegetable Stock. Feedback helps to keep me going and experimenting more.
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.
