In today’s fast-paced world, our digestive health often takes a backseat. But what if a simple, delicious broth could be the key to a healthier gut? Vegetable stock, crafted with carefully selected ingredients, offers a wealth of benefits for your digestive system and overall well-being.
INGREDIENTS
- 1 tbsp coconut oil
- 2 large onions, chopped
- 2 medium leeks (white parts only), rinsed and thinly sliced
- 4 cloves garlic, peeled and minced
- 3 medium carrots, peeled
- 1 cup mushrooms (shiitake preferred), sliced
- 2 celery stalks with leaves, sliced
- 1 tbsp apple cider vinegar
- 2-3 bay leaves
- Fresh herbs: 1-2 sprigs of thyme or rosemary (optional)
- 3-4 liters of water (see notes)
INSTRUCTIONS
- Optional Step: Heat the coconut oil in a large stock pot. Sauté the vegetables over medium-high heat for about 5 minutes, until softened.
- Add the vegetables, apple cider vinegar, water, bay leaves, and herbs (if using). Bring to a boil.
- Reduce the heat and simmer the stock, uncovered, for 40-50 minutes.
- After cooking, remove the pot from the heat. Use a slotted spoon to remove the solids.
- Strain the stock through a fine mesh sieve lined with cheesecloth into a large glass bowl or container, discarding the remaining solids.
- Portion the stock into containers (250ml or 500ml) and let it cool completely before storing in the fridge or freezer.
- Store in the fridge for up to one week or freeze for up to three months. Be sure to leave enough space in the containers for expansion when freezing.
NOTES
- Using less water results in a more concentrated vegetable stock, while using more water will yield a lighter-flavored version.
- If you are currently experiencing symptoms of IBS or Fructose Malabsorption, it is recommended to make a lighter-flavored stock (using the full 4L of water). You can then experiment with using half stock and half water in your soups, stews, or braised recipes.
