Mom's Vegetarian Stock
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Ingredients
1 onion, peeled and chopped
1 tomato, chopped
3 cloves garlic, peeled and chopped fine
1 TBSP olive oil
3 medium-large carrots, peeled, ends trimmed and chopped into rounds
2 large leeks, ends trimmed and sliced fine
1 zucchini, ends trimmed and chopped
1½ TBSP sea salt
1 tsp turmeric powder
½ tsp ginger powder
6 cups water
1 onion, peeled and chopped
1 tomato, chopped
3 cloves garlic, peeled and chopped fine
1 TBSP (15 ml) olive oil
3 medium-large carrots, peeled, ends trimmed and chopped into rounds
2 large leeks, ends trimmed and sliced fine
1 zucchini, ends trimmed and chopped
1½ TBSP (22 ml) sea salt
1 tsp (5 ml) turmeric powder
½ tsp (2.5 ml) ginger powder
1.4 L water
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Instructions
- Blend the onion, tomato, and garlic cloves in a blender or food processor. Set aside.
- In a soup pot, add in the olive oil and allow it to warm it up on medium heat.
- Next, add in the processed tomato-onion-garlic mixture, and let it simmer for a few minutes.
- Drop in the carrots, leeks, zucchini with the salt, herbs, and water, and allow the soup to cook for 45-60 minutes, or until the vegetables are cooked through.
Nutritional Info
Storage
Notes
This vegetable soup can be eaten as is, or strained to create a stock that can be used to make other soups such as the Carrot Soup or SCD Mock-Potato & Broccoli Soup. Stock is IBD-AID Phase I. Soup is IBD-AID Phase III.
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