Vegetable Stock
Posted on
January 12, 2014
at
10:19 am
by Laura Piazza /
Dairy Free, Egg Free, GAPS, Gluten Free, Grain Free, Low Sugar, Paleo, Pantry, Phase 1, Primal, Recipes, Soups, Specific Carbohydrate Diet, Vegan, Vegetarian
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This is an important recipe because it’s the base of the Phase 1 soups on the Lyme Inflammation Diet. Phase 1 doesn’t allow for some vegetables that are in most commercially made vegetable stocks, such as tomatoes because they are a part of the nightshade* family. That said, you would be hard-pressed to find a commercially made vegetable stock that only uses Phase 1 allowable foods. The recipe makes 1 1/2 quarts so if you plan to make a lot of soup in the upcoming weeks, double the recipe. You can always freeze the excess.
* Nightshades have a higher risk of causing inflammation so are not introduced back until Phase 3 of the diet.
Vegetable Stock
Prep time
Cook time
Total time
Use this stock as a base for vegetarian soups, or in other recipes that call for stock or broth. Vegetable stock can always be substituted for chicken or beef stock. Stock can also be substituted for wine in many recipes.
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 2 leeks, well rinsed and chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 cup fresh chopped spinach
- 2 tablespoons chopped chives
- 4 ounces green beans
- 12 sprigs parsley
- 1 teaspoon chopped rosemary
- 2 sprigs thyme
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 3 quarts filtered water
Instructions
- Heat the oil in a 6-quart saucepot or stockpot over medium-high heat for 2 minutes, or until hot.
- Sauté the onion, garlic and leeks in the oil for 7 minutes.
- Add the remaining ingredients, and bring the soup to a boil. Reduce the heat and simmer for 2 hours.
- Place a strainer or colander in a 5-quart pot or bowl. Pour the soup and vegetables into the strainer. Press the vegetables with the back of a large spoon, mashing them into puree. Scrape the puree from the sieve into the bowl of stock. This will thicken the stock and add flavor to the broth.
Notes
Phase 3 Variation: Once you reach Phase 3, you may add 2 large, chopped tomatoes to the recipe for even more flavor.
Tags: vegetable stock
