Sweet Ginger Veggie Stock with Carrots and Onions
A delicate, sweet, anti-inflammatory vegetable broth with warm undertones subtle and good depth of flavor from the alliums, carrots, ginger, and star anise.
Equipment
- Stock pot
- Peeler or grater
Ingredients
- 2 large onions Use three if your onions are small to medium.
- 1 Tablespoon olive oil
- 4 large carrots, roughly chopped, and peeled, if necessary
- 3 celery stalks, roughly chopped
- 2 small shallots, roughly chopped, green inner sprout removed
- 1 head garlic, smashed and peeled, green inner sprouts removed
- ½ bunch parsley stems
- 1 bay leaf
- 1 star anise pod
- ¼ teaspoon salt, kosher, add more if desired
- 6 to 8 black peppercorns
- 3 pints water, filtered, if desired
Instructions Start Cooking
- Wash hands, lathering with soap and rinsing with water for 20 seconds.
- Prep veggies. Wash all veggies after removing skins or peeling as necessary. Roughly chop, removing any green inner sprouts from onions, shallots, and garlic as necessary.There is no need to chop garlic cloves if they are smashed or slightly bruised; however, the green inner sprouts taste bitter, so it's best to remove them.
- Heat oil in a large stock pot. Add onion and the other veggies, cooking over medium-high heat for about five minutes.
- Add ginger, parsley stems, star anise, salt, and peppercorns, and cook, stirring, for another minute.
- Carefully pour in a quart of stock. Stir and scrape up any browned bits of vegetable on the bottom of the pot. Add the rest of the water and bring to a boil. Skim off or break up any foam that accumulates on top.
- Reduce heat to a simmer and cook, uncovered, for an hour to an hour and a half.
- Strain immediately. (It's best to do this in your kitchen sink in case of spillage.)
- Pour stock/broth into containers for storage. Enjoy as a healing beverage; use it to make vegan or vegetable soups and as the liquid when cooking grains.Freeze any that will not be used within a few days.
Notes
Please feel free to add up to another pint of water if you'd like to make a slightly larger quantity of broth. The broth will taste less concentrated.
Nutrition
Calories: 28kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 55mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 3012IUVitamin C: 3mgCalcium: 18mgIron: 0.2mg
Nutrition Facts
Sweet Ginger Veggie Stock with Carrots and Onions
Amount per Serving
Calories
28
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
55
mg
2
%
Potassium
105
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
3012
IU
60
%
Vitamin C
3
mg
4
%
Calcium
18
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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