Here’s an easy vegetable stock for adding flavour to you low salicylate recipes
- Green tips of 2 spring onions
- Handful of parsley
- 2 medium carrots
- 2 celery stalks and leaves
- Green tips of two leeks
- 2 garlic cloves finely chopped
- 1/2 teaspoon sea salt
- 2 tablespoons rice bran oil
- 10 cups of Water
In a stock pot saute carrots and celery stalks for a couple of minutes over a medium heat. Add garlic and leeks and saute for another minute. Add remaining ingredients and bring to a gentle boil. Reduce to a simmer and cover. Continue to simmer for one to one and a half hours. Remove from the heat and cool slightly. Strain stock.
Tip: I like to use up leftover vegetables to make this recipe. If you have leeks you’ve used save the dark green tips, instead of throwing them straight into the compost. What other veggies could you try?
Keeps in the fridge for 4 days or freeze for up to three months.