Veggie Stock
Every couple months I spend a day cooking some kind of broth or stock. Its either veggie stock or chicken bone broth. Here is my go-to recipe for veggie stock. once made it can be used as a base for soups or pasta sauces or rice. Really anything. It can also be sipped warm as an immunity boost!
Spices I use
1/2 cup turmeric
sliced fresh ginger (powdered or paste will work too)
2 tablespoons black pepper
2 tablespoons oregano
2 tablespoons paprika
1/2 teaspoon white pepper
fresh thyme (or 2 tablespoons of dried)
fresh rosemary (or 2 tablespoons dried)
2 tablespoons Celtic salt
THIS IS A BIT SPICY SO IF YOIU DONT LIKE SPICE CUT BACK ON THE GINGER AND WHITE PEPPER
ANY veggies you’d like.
my favorites are…
celery, potatoes with skin, broccoli, carrots, ALWAYS kale, sweet potatoes, peppers, cauliflower, peas, green beans,butternut squash
chop up veggies and add them to a large stock pot filled halfway with water. put veggies in the stock pot after you have washed them
add in spices and boil down for at least 2 hours
once finished use a strainer to get out the big pieces then use a cheesecloth to get out the smaller pieces
I like to puree the cooked down veggies into a soup