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Vegetable Stock: A Good Beginning


This is a good basic recipe that can be eaten alone (after a cleanse, for example) or used as a soup base.


1 cup chopped leeks

5 carrots

3 stalks celery

2 zucchini

10 Jerusalem artichokes

1 yam

1 Tbsp. fresh lemon thyme

2 Tbsp. dried thyme

4 Tbsp. dried Cilantro

1 ½ tsp. white pepper

Chop all vegetables and place in a pot. Add spices. Cover with boiling water. Simmer for 40 minutes. Drain vegetables and retain liquid. (You may freeze the vegetables to use in another soup later.) The remaining broth is the vegetable stock base.

We always make our vegetable stock fresh to obtain the ultimate food value. Laarkmaa tells us that once it has been cooked, all food begins to degrade and does not retain the nutritional value of living food. Freezing stops the decay process, so you may freeze it for later use if you choose. However, we find this stock simply tastes better when made fresh.

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