VEGETABLE STOCK

I love homemade stock! It is assembled quickly and does all the "work" of infusing the spices by itself. And you know it is free from preservatives and chemicals when you make it yourself. I use it for risotto and to drink it as a special treat. It freezes well in glass jars, just make sure to leave at least 1 inch or 4 cm space under the lid, or the expanding stock will popp the lid off.

INGREDIENTS

2 onions, peeled and chopped
2 carrots, peeled and chopped
1 tea (teaspoon) dried ginger powder
1.5 tea tumeric powder
2 tea pink sea salt
1.5 TB (tablespoons) nutritional yeast
1/8 tea cinnamon powder
3 bay leaves
1/2 tea chilli flakes
2 cloves
1 star anise
2.5 litres of water

METHOD

add all ingredients to a large pot, put a lid on and bring to a simmer
simmer for 1 hour
after 1 hour, turn the stove off, leave the lid on and steep the broth for 3 hours to infuse the spices well

STEEP THE BROTH

steeping means to allow ingredients to soak in a liquid until the liquid has absorbed the flavour of the ingredients
I usually steep the ingredients for 3 hours
once it has cooled down, strain the stock and either use it straight away or freeze it
I freeze mine in glass jars
I do use the onion and carrot by chopping it finely and adding it to fried rice