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Tasty Tuesday: Recipe - Homemade Soup Stock

 

 

It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

 

New Year, New You! Starting off 2019 with a reminder on how to make a super easy (and thrifty) soup stock!

 

Whenever I'm cooking I make sure to put the scraps and ends from my carrots, celery, onions, shallots, garlic, and parsley into a freezer bag for future stock purposes. It cuts down on cost, as well as time and labour, and not to mention WASTE!

 

Soup stock is so simple to make, and it's great knowing exactly what you're putting into your food. You can control the sodium level, and choose between making stock or broth (by adding herbs to the process).

 

Make Your Meal Even Healthier Tip:


Go organic and buy local! Soup stock, be it veg, mushroom, chicken etc, is usually the base of a recipe, and wouldn't you rather know you're making things as healthy and sustainable as possible? Plus farmers markets are always fun.

Also, you can easily store the stock in wide mouth mason jars or in tupperware for easy handling and use in recipes!

 

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Continue reading for recipe...

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INGREDIENTS:

 

1 TBSP olive oil

2 lrg onions (chopped)

4-5 cloves garlic (minced)

3 carrots (chopped)

3 ribs of celery (chopped)

8-10 or so cups water (make sure veg is covered)

2 bay leaves

2 or 3 sprigs of parsley

2 or 3 cups of Frozen vegetable scraps

 

 

INSTRUCTIONS:

 

Heat the oil in a stockpot on medium heat - add the onions, garlic, carrots, and celery until softened, stirring often for about 5 mins.

 

Add the frozen vegetable scraps and water, and the parsley and bay leaves.

Stir, reduced the heat to low, and let simmer, partially covered for 45 mins to an hour.

 

***Note! You can make this into mushroom stock if you have lots of dried/frozen mushroom pieces as well! Just add in with the vegetables***

 

Pour stock into a (heat-proof) bowl, using a fine-mesh strainer. Discard vegetables (in compost!).

 

Let stock cool, and separate into plastic containers, freezer bags, or mason jars (tips on that HERE!).

  

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Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!

 

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photos and recipe by: Christine McAvoy

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Marlin
Monday, January 7, 2019
Marlin
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Saturday, January 5, 2019
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