Soup Stock

Making soup stock is not a very glamorous food post definitely and it is at all posh, but it can come in very handy. This morning I was released from hospital with instructions to consume light food such as broth, rice and banana’s it just so happened I had a beautiful batch of homemade 100% healthy broth in my freezer. I must say I’m feeling pretty dammed prepared. I had a packet of “natural” broth I had bought in a grocery store but last week I randomly decided to read the ingredients because I was searching for anyway to get rid of my massive amount of celery. Anyway the ingredients on my broth included unholy items such as modified oils, sometimes store bought condiments make me a bit paranoid. Making broth is a very easy albeit long process that is a great way to use up vegetable scraps especially when wasting food makes you hardcore flinch. In my case I had a lot of celery, cabbage, and some old onion that needed to be used up. My broth looked like this: 1 stalk celery, chopped 1 carrot, chopped 3 large cabbage leaves, chopped 1/2 white onion, chopped 1 T salt + whatever spices you fancy I used black pepper, garlic powder and Italian seasoning Combine the vegetables, and spices in a pot full of water and boil for an hour to an hour and a half. Taste the broth frequently to adjust flavour. When you are satisfied with the flavour strain out the veg and you have some damn wholesome, homemade broth. The key with making broth is do not use your fresh, luscious veg but the old sad ones lingering in the back of the fridge  .