Vegetable stock with herbs

Community Spring Cleanse 2015.

 

 

The most important thing in the spring cleanse and in our everyday life is stock. For this cure we are going to make vegetable stock with herbs. Get used to it now, and make stock every week!

The stock can be used in many different ways – that’s why we always keep  some in our refrigerator:

  1. You can make different soups very quickly: cream soups, vegetable soups with rice noodle or cooked grains and pulses, it is very nice as a vegetable soup with coconut milk and turmeric.
  2. You can drink it during the day as a warm drink: it fills your stomach and gives you energy, because has lots of Qi in it.
  3. It can also be used as a steam liquid for vegetables, because it makes them more flavourful and you don’t have to use so much salt.

 

Vegetable stock with herbs

(makes 4-5 liters stock)

Use high-quality vegetables – grown without chemicals -, and you don’t have to peel them for your stock!

  • 3-4 medium carrots, washed and cut into big chunks
  • 2-3 parsley, washed and cut into big chunks
  • 1 celery, washed and cut into big chunks
  • 1 onion, with skin on and cut into half
  • 1-2 bay leaf
  • 4-5 juniper berries
  • ¼ nutmegs, in one piece (you can cut it easily with a sharp knife)

It makes the broth very substantial if you put any of these in it:

  • Dried or fresh herbs – whatever you can find in your kitchen: celery leafs, a little lovage, a little tarragon, some sage etc.
  • Herbs that are especially useful in spring: dandelion roots, angelica chinensis , goji, longan
  • some algae
  • NO salt!
  1. Combine all the ingredients in a big (min. 5 litre) casserole, fill it with cold(!) water, and cover it with a lid. Heat it up, and cook it on a law heat for 3-4 hours.
  2. Strain it. The vegetables and herbs are to throw out (good for the compost though), because everything substantial is in our soup now.
  3. Sterilize enough jars with a metal lid for your stock, and it will keep  for weeks in the fridge: Pour very hot water into the jars just before you fill in the soup. Empty the jars.
  4. Fill the hot(!) stock into the clean jars, and close them immediately with the lid. Put all the filled jars in cold water to sit in there until your soup is entirely cooled down.
  5. Keep it in the fridge. It will keep for weeks!

If you have any questions about the spring cleanse or the stock, or whatever, please comment, so others can also see the answers…