Vegetable Stock


Vegetable Stock
Recipe type: Stock
  • Chop a generous quantity of tasty vegetables from the Dr Simeons' list such as:
  • onions
  • tomatoes
  • fennel
  • celery
  • garlic
  • squeeze of lemon juice
  • Add some herbs and spices such as:
  • parsley
  • basil
  • rosemary
  • Bragg All Purpose Seasoning
  1. Bring ingredients to a boil in a large pot of fresh water then simmer for about 2 hours or until the stock has reduced to the taste you like. Add a little salt (Himalayan Pink Crystal Salt is healthy) and more of the flavours if necessary (herbs and spices) so it becomes flavoursome and not watery. Strain off the liquid stock and discard the rest. Keep in the fridge for a few days or freeze in cup size quantities.


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