Recipes for vegetable, chicken and beef stock, and two soup recipes
The ingredients for these stocks make 2-3 lt. Allow the stock to cool after cooking and freeze in convenient portions. Use throughout the week in recipes as required.
Vegetable Stock (5 minutes preparation & 40 minutes cooking)
Roughly chop all ingredients and place in a large saucepan. Cover with approximately 2 lts of water, bring to the boil and simmer gently for 40 minutes.
Chicken Stock (5 minutes preparation & 2 hours cooking)
Roughly chop all ingredients and place in a large saucepan. Cover with water, bring to the boil and simmer gently for 2 hours, occasionally skimming the fat off the surface if necessary.
Beef Stock (10 minutes preparation & 3-4 hours cooking)
Preheat oven to 220°C. Roast beef bones for 30 minutes. Turn the bones and add chopped vegetables. Brush with oil and bake for a further 30 minutes. Transfer to a large saucepan. Add peppercorns, bayleaves, parsley and water to cover. Bring to the boil and simmer gently for 3 hours.
Curried Carrot Soup (10 minutes preparation & 10 minutes cooking)
Heat oil in a large pot and saute onion until translucent. Stir through curry powder and cook for 1 minute. Add remaining ingredients and bring to boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat. Puree in a blender until smooth, adding extra water if necessary. Reheat and serve with toasted oven bread.
Creamy Vegie Soup (15 minutes preparation & 20 minutes cooking)
Combine pumpkin, cauliflower, zucchini, onion, potato and stock in a large pot. Cover and cook over gentle heat for 15 minutes or until vegetables are tender. Remove from heat and puree in a blender until smooth. Stir through cream.