I saw this soup recipe in d Women’s Weekly mzg & decided to give it a try since it’s suppose to be part of a detox program…
End result – a very tasty soup even on its own. Hayden had 1 ½ bowls of it! Will take d pix d next rd.
Veg Stock original ingredients (I halved all of it)
- 2 med onions 300g
- 3 med carrots 360g
- 3 med parsnips 750g
- 2 med turnip 450g
- 1 small fennel bulb 200g
- 1 large red capsicum 350g
- 1 trimmed celery stalk 100g
- 2 cloves garlic
- 2 bay leaves
- 6 black peppercorns (I omitted this)
- 4l water
- 1 1/4 cup fresh flat-leaf parsley
Put all (except d parsley) into a slow cooker & cook over low heat for 4-5hrs. Then add parsley & simmer for 1hr more be4 serving.
Stock can be kept, covered, for up to a wk in d fridge. It’s also suitable to freeze for up to 3 mths.