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)
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
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
