Recipe: Vegetable Stock Purée (Thick Soup Base)
I WANT TO BAKE SOME SWEETS!
There, I’m glad I got that off my chest.
What’s going on here you say? Well, I decided a sugar detox was in order. I might just hate myself for making that decision…joking…a bit
As you can tell, I
might be am coming down off a Holiday Sweets sugar high. I don’t know why but this year we had more boxes of chocolates than usual and could I do the smart thing? Just give them away? No! Instead, if they were gluten free, I ate them. All of them.
The rational side of me knows that a sugar detox is an absolute necessity. My naughty side is not going down without a fight tho. And I’m caught in the middle of this epic battle.
I’m serious people. You have no idea how badly I want to bake (and of course eat) something…oh never mind…my naughty self needs to go hang her head in shame. I shall stay strong and win this duel
Okay enough with the drama already. I need to focus on good healthy comfort food now, so I decided to make some soup.
A nice warm bowl of soup and I tell you, my heart goes out to friends and family back east who are dealing with that weird cold snap. Some time in the kitchen and a bowl of warm soup is just what is needed.
Of course every good bowl of soup starts with a tasty broth. So first, let us make some broth. And I’m not saying it will be my usual Homemade Vegetable Broth. Nope, don’t need it. I already have plenty of that tucked away in the freezer.
I’m looking for a heartier soup base. Not thickened with starch either. More of a purée than a broth really. Thick like the base for a stew…now we’re talking comfort food! We’ll use the freshest ingredients we can get our hands on and oh it will be sooo warm and delicious!
The kitchen? It too will be warm. And cozy. Now just imagine the savory scent…Breath in…mmmm!
Today we will make this purée soup base and it will be good to sip all on its own.
Tomorrow we’ll add fresh veggies and maybe some meat. Then the soup then will be glorious. Quite possibly the best we’ve ever had in our life.
Bam! Take that you dang ol’ sugar detox!
- Servings: 16
- Serving size: Cups
- 16 Cups water
- 1 Tbsp tomato paste
- 2 Tbsp Bragg Liquid Amino, or gluten free soy sauce
- 2 Medium yellow onions, quartered (or 2 Tbsp Caramelised Onions, if available)
- 3 Medium carrots, scraped or peeled and cut in thick slices
- 2 stalks celery, cut in thick slices
- 2 leeks, white and light green parts, well-washed and sliced
- 6 cloves garlic, each cut in half (or 1 Tbsp Roasted Garlic, if available)
- 4 sprigs fresh parsley
- 2 sprigs fresh dill (if available)
- 2 Tbsp dried mushrooms (I used a Porcini, Shiitake, Oster and Yellow Boletes blend from Costco. This blend from Amazon looks similar)
- 3 bay leaves
- 1 tsp Herbamare
- 1 Tbsp Bragg Premium Nutritional Yeast Seasoning (not Brewers Yeast)
- 2 tsp brown sugar or sugar substitute (optional)
- 2 tsp whole black peppercorns
- 1/4 tsp basil
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp oregano
- Place the liquids and the vegetables in a large stock pot.
- Add the fresh parsley, fresh dill, dehydrated mushrooms, bay leaves, Herbamare, Nutritional Yeast and sugar (if using).
- Place the peppercorns, basil, rosemary, thyme and oregano in a mesh spice ball or tea ball (I use one like this one at Amazon) and add it to the stock pot. If you don’t have a mesh spice ball, just throw the loose spices into the pot. It’s more of a hassle to strain them out later but it can be done.
- Bring to a boil over high heat, reduce to a simmer (almost but not quite boiling) and cook for 45 minutes to 1 hour.
- Remove from heat and set aside to cool.
- Remove the mesh spice ball and discard spices. Remove bay leaves and discard. I recommend removing and discarding (or composting) the sprigs of parsley, dill and some of the mushrooms but it’s up to you to decide how many veggies to save for the purée.
- Ladle several cups of what’s left of veggies and stock into a blender. Unless you have an industrial size blender, you’re going to have to work in batches. Blend until smooth. Poor purée into a very large bowl. Repeat until all the vegetables and stock are blended together.
- Stir contents of bowl until it’s all the same consistency.
- Cool and refrigerate the purée stock for up to 3 days or freeze in small individual containers for future use. In the fridge, I store my stock in a Mason Jar. In the freezer, I freeze it in 1/2 Cup and 1 Cup containers so I can pull out as much or as little as I need for my recipes.
- Defrost, stir or shake the stock before using as a base for soups.
I like to use Caramelised Onions from my freezer. See how to make and freeze Caramelised Onions here.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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