Vegetable Stock

Make my delicious Vintage Vegetable Stock today!

Recipe DOM LIV KAMAL

Hello, I trust you are feeling good today? It’s getting snuggly cold at home in Maleny and as I was working through some of my current projects I picked up a copy of The Magic of Food as Medicine book. I saw this recipe and fell in love with the book all over again. Its a timeless piece of work and I’m super happy to start sharing info from there again for you to enjoy. 

Today its a goodie! warm foods for warming your belly. and Soul! yes soul foods are always the best. 

Everyone loves good flavourful soups and sauces. Today I want to share with you a recipe from my book THE MAGIC OF FOOD AS MEDICINE. Its the very first recipe in my book and if you love vegetables, then this one is for you! 

Making stock is probably the most traditional method of cooking. It’s pretty simple right? you add a whole swag of vegetables into a pot of water and boil it together. Let is cool down and seperate the liquid from the vegetable matter. 

The clear liquid stock can be used simply as a consume soup or as a flavour base for other soups and sauces. The vegetables can be eaten mashed, or added to other dishes for enjoyment. If you just want an epic vegetable soup, then this can be your base recipe too. You. can add what vegetables and ingredients you have at home. Its only limited by your cooking imagination! 

I learnt to make this vegetable stock from my Swiss Grandma, She made everything from scratch at home and many of my base recipes come from her inspirations and teachings. I trust you will enjoy it! 

This recipe is directly from my book for you. You simply simmer on the stove until all of the vegetables are soft and well cooked. Add your personal variations of flavours and tweak with extra herbs, spices, wine, lemon. juice, coconut milks. 

The diversity of this recipe is its magic. Once you have cooled down the stock   the liquid from the bulk vegetables you can do lots of additions such as freezing it in portions so that you can use it on another day. 

You can add some wine, brandy, green ginger wine and then other exotic ingredients like seafoods and fresh greens for a special treat!

Another favourite is to add 500ml clear stock to 300 grams of sliced fresh mushrooms and 200ml of coconut cream! Yum. 

I’m sure you can think of loads of ideas and ways to use your fresh vegetable stock. 

Have a great day and take care . Make sure you sign up for our online blogs and newsletters . We are starting our monthly prizes again now in May. 

www.medicineroom.com.au 

phone us  +61 409765033

Our facebook pages are Dominique Livkamal and Medicineroom http://www.facebook.com/dominiquelivkamal

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HBliss

HBliss

Vanessa Finnigan is the founder, editor, publisher of Holistic Bliss Magazine and she also offers multi-media whispering sessions. She has been a freelance writer for 15 years for magazines and a psychologist for 21 years.

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