how to: Vegetable stock for Fasting

At home we just finished a detox week (I wrote a nice post about it, if you want to read it click here) and my girlfriend is continuing with a week of fasting. (which was a bit to much for me, I already lost a lot of weight on the detox which you can read here)

That means for her that she is not eating any solid food for the rest of the week. Tea and Lemon/ginger water in the morning followed by a green smoothie.
In the afternoon more tea and then a vegetable broth in the evening and this is how I created the first batch for her

So we need:

2 carrots
1 onion
1/2 leek
1/2 celeriac
2 parsnip
2 parsley root
3 tomatoes
some flat chervil
and 2 bay leaves
take all the ingredients and chop them into small pieces as shown here

I fried the onions a bit in coconut oil and then threw in the rest of the vegetables and added 3 litres of cold water. You can add a bit of pepper but if this is for fasting do not add any salt (otherwise feel free)
Bring the whole thing to boil and then turn down the heat to get it to a light boil and reduce the liquid to about a third (The whole house will smell divinely of soup while you do this)

when the whole thing has been reduced you run everything through a sieve and the liquid that is left over is the vegetable broth. If you are using this for other purposes then you can easily freeze this per portion and use it for later.

Most of these vegetable are grown locally here and we get them at the small farmer markets and otherwise everything is Bio products. This is part of our uban homesteading project to help with sustainability while reducing our carbon footprint.

thanks for reading, I hope you enjoyed it and the pictures

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