Condensed Raw Vegetable Stock and Raw Potato Noodle Soup
Condensed Raw Vegetable Stock
Ingredients: 200g carrot or 3 medium carrots (2 cups)
200g celery or 3-4 stalks (2 cups)
200g onion or 1 medium onion
200g tomato or 2 small roma tomatoes
250g - 270g sea salt (about 1 cup)
1/3 cup fresh parsley, packed tight - or more
1 clove of garlic
1 Tbsp poultry seasoning - or a few sprigs of fresh- parsley,rosemary, sage, and thyme
1 Tbsp paprika, optional
1 Tbsp basil or more fresh
1/2 Tbsp oregano or more fresh
Roughly chop all vegetables (first peel onion, and garlic). In a food processor add garlic, carrots, celery, pulse a few times then add onion, tomatoes, parsley and whatever seasonings you desire and process until a separated paste of tiny vegetable granules forms. You can include the parsley stems, if they would otherwise go to waste.
This can be made with whatever vegetables and herbs you would like, or to suit what you have already, and even vegetable scraps you’ve been saving. Cut all ingredients in half if you don't want to make such a large amount.
To test it, mix 1/8 to 1/4 a teaspoon with 2 tablespoons of water, and taste. Add more sea salt, seasonings or vegetables as needed.
Use about 1-2 teaspoons per 1 cup of water to make a vegetable stock/ soup broth. It can be used in place of bouillon, and used to create a depth of flavour in raw food recipes, such as sauces, dips and dressings.
Store what you will use in the coming days in the fridge and put the rest in the freezer. It will not freeze solid.
DO NOT TASTE WITHOUT DILUTING. You will regret it.
Raw Potato Noodle Soup
For a small serving mix together; 1/4 cup shredded, de-starched raw potato noodles*
1/4 cup Raw Vegetable Stock – recipe above
Garnishes – parsley, chives or green onions, cilantro, dried celery leaves, pepper, avocado, mushrooms (If you eat them; I’m afraid of the gills!), or whatever other vegetables you would like in your soup.
Add a little more condensed raw vegetable stock to the soup for more flavour after adding potato or other vegetables, and try letting them soak in the soup for a few minutes to soak up flavours.You can warm this up, or use warm water in the stock.
*Shred potatoes, cut in half first if using a food processor. To remove the starch from the shredded potatoes (without soaking for hours), let them sit out until the starch starts to release and turn the potatoes a red colour, then rinse them very well, and drain. Keep rinsing them and draining until all the water runs completely clear and the potatoes are light in colour. I've found this to work very well; but otherwise just rinse the shredded potatoes well, and soak them in water overnight.
It’s a raw, and vegan version of “chicken noodle soup” - without wheat noodles or chicken (or chicken fat, like the one’s that don’t contain pieces). You could cook it (using hot water), I guess, although when I was young, my soup was always cooled down by the time I ate it anyway, and the warm version tastes just as good to me.
You can also use raw potato noodles in a salad. Add some sea salt, olive oil or avocado, raw apple cider vinegar, lemon or lime juice; or use a homemade dressing and add other vegetables. I never thought I would enjoy potatoes raw; but they can actually taste pretty good, especially with some avocado, cucumber, and sea salt.