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Vegan soup stock
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Yield:
Preparation time:
Total time:
Source:
2 quarts | water |
2 lg | carrots |
2 stalks | celery |
2 slices | fresh ginger |
Handful parsley, with stems Potato peelings if you have them 2 inch piece dried kombu seaweed | |
1 tsp | coriander seeds |
2 | bay leaves |
1/2 tsp | dried thyme leaves |
1/2 tsp | dried marjoram leaves |
1/4 tsp | dried rosemary leaves |
6 | dried peppercorns |
Optional: handful scallion tops or chives Optional: | |
2 | whole garlic cloves |
NO SALT
Directions:
The carrot and celery are essential, but any other ingredients you don't have, no worries, just leave them out
Coarsely chop the carrots and celery, and combine all ingredients in a large crockpot
Cover and cook on low for 8 hours
Strain through a large seive and store in quart or pint containers in the fridge or freezer
Recipe uploaded with Shop'NCook for iPhone.
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