Home‎ > ‎Main meals‎ > ‎

Vegetable stock + soup (v, lf, gf)

Vegetable stock
An easy way to put vegetable scraps to good use,
Makes 4 cups,

Original post (with pictures) here.


Approximately 4 cups of vegetable scraps, saved in the freezer from whatever you have to hand
4 cups of water
1 teaspoon of salt

1. Rinse the frozen vegetable scraps under cold water and then place in a saucepan. Cover with the 4 cups (or so) of water and stir in the teaspoon of salt. Bring to near boiling point and then reduce heat to low and allow to simmer, covered, for approximately 2 hours.
2. Drain the liquid from the vegetable scraps. Use straight away or freeze as desired. Discard the vegetable scraps.

Vegetable soup
A never-fail, nutrition-packed light meal.
Serves 4.

Original post (with pictures) here.

1 cup vegetable stock (see recipe above)
2 brown onions, diced
2 cloves garlic, crushed
1-1/2 tsp dried oregano
1 tin (375g / 1-1/2 cups) tinned tomatoes
2 medium carrots, chopped
1 large potato, peeled and chopped
1/2 large celeriac, peeled and chopped
1 cup cooked brown lentils

1/2 cup water or as needed

1. Drizzle a small amount of the vegetable stock in the bottom of a large saucepan and use it to saute the onions and garlic. When softened, add the oregano, tinned tomatoes, carrots, potato and celeriac, along with approximately half of the remaining stock. Bring to near boiling point, stir, and then add the remaining stock and reduce heat to low. Allow to simmer, covered, for at least 1 hour on low heat.
2. Add the lentils before serving and use additional water to thin down the soup as desired.