It’s a lovely feeling to go to the fridge and find a mason jar filled with homemade vegetable stock. Instead of those square blocks I used before with tragic palm oil, this stock can be used to flavour any of your stews, soups, or occasional rice and dhal.
This recipe has been adapted from the TM community. I’ve taken out the tomato and added celery to avoid the nightshade family – tomato, potato, eggplant, peppers, chilli and tobacco! You could add garlic or leeks but the recipe would not be low FODMAP.
- 3 carrots, roughly chopped
- 3 sticks of celery
- 1 zucchini, roughly chopped
- 1-2 sprigs fresh basil
- 1-2 sprigs fresh sage, leaves only
- 1-2 sprigs fresh rosemary, leaves only
- 8 sprigs Fresh Flat Leaf Parsley
- 150 grams rock salt
- 1 tablespoon of ghee, or olive oil
Place vegetables and herbs in the TM bowl. Chop 10 seconds on speed 6 or until the consistency of coleslaw. Add salt and oil. Cook for 20 mins on Varoma/speed 1. Blend for 1 min gradually increasing to speed 9. Store in a mason jar in the fridge for up to 3 months, if it lasts that long!