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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)

  • 2 leeks
  • 2 onions
  • 2 carrots
  • 4 celery sticks
  • 2 large ripe tomatoes (optional)
  • fresh herbs, bay leaves, peppercorns, parsley stalks
  • water to cover

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.
Remove from heat and strain soup mixture into a clean jug, pressing the vegetables with a wooden spoon to extract all the flavour. Use vegetable stock as required.

 

Chicken Stock (5 minutes preparation & 2 hours cooking)
  • 1 kg chicken bones
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • bay leaves, peppercorns and other herbs
  • water to cover

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.
Remove from heat and strain soup mixture into a clean jug. Allow to cool and refrigerate. Skim off the surface fat and use stock as required.

 

Beef Stock (10 minutes preparation & 3-4 hours cooking)
  • 3 kg beef bones
  • a little oil for brushing beef bones
  • 2 carrots
  • 2 large ripe tomatoes (optional)
  • bayleaves, peppercorns, parsley sprigs
  • water to cover

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.
Remove from heat and strain into a jug. Skim off the surface fat and use stock as required.

 

Curried Carrot Soup (10 minutes preparation & 10 minutes cooking)

  • 5 large carrots, washed and chopped
  • 1 large potato, peeled and chopped
  • 5 cups vegetable or chicken stock
  • 1 onion, sliced
  • 4 cloves of garlic
  • 1 teaspoon olive oil
  • a taste of sea salt & cracked black pepper
  • 2 teaspoons mild curry powder

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)

  • 250g pumpkin, peeled and cut into small chunks
  • 1/2 cauliflower, cut into florets
  • 1 zucchini, chopped
  • 1 large onion, diced
  • 2 large potatoes, peeled and diced
  • 6 cups chicken or veggie stock
  • 100mls cream

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.
Serve with crusty bread and enjoy. (Serves six)

 

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