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Vegetarian Chicken Stock

 

Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.
21

Yield

6

servings

Prep

20

min

Cook

2

hrs

Ready

3

hrs

 

Ingredients

4 stalks celery
roughly chopped
*
6 each carrots
scrubbed and roughly chopped
*
2 each onions
peeled and roughly chopped
*
2 each leeks
light green and white parts, well washed
*
2 cloves garlic
peeled, crushed
*
4 whole black peppercorns
*
7 sprigs thyme
*
7 sprigs italian parsley
*
2 each bay leaves
*
1 teaspoon paprika
smoked
*
1 teaspoon turmeric
*
1 x sea salt
to taste, omit for no-salt vegetarian stock
*
4 quarts water
*

Directions

Prep the celery, onions, carrot, leak and garlic and add to a large stockpot.

Add the thyme, parsley, bay leaves, peppercorns and cover with about 16 to 18 cups of water.

Bring to a boil over high heat then reduce heat to a simmer, cover and continue simmering for about 2 hours.

Turn off heat and add the smoked paprika and turmeric. Allow to cool.

Pour into a large stainer lined with cheesecloth or a fine-meshed sieve. Press the vegetables to extra the most liquid that you can. Discard the spent solids.

Use as needed, will keep well refrigerated for a couple of days. Or… freeze as desired.

We pour the stock into ice cube trays and freeze into stock cubes. Then place the ice cubes into a large zipper bag and store in the freezer. That way we can handily access as much or as little stock as needed.

A large variety of smoked paprika can be order from Amazon.

Tin of Spanish smoked paprika

 

* not incl. in nutrient facts

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