Tuesday, February 23, 2010

Veg Stock

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.

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