Comment if you want my 15+ Easy Soup Recipes, I’ll send them to you!
Winters are officially here, and so is Soup Season with it.
Making soup for Dinner is a low calorie and a comforting idea!
Learn the secret to creating a vegetable broth and stock cubes that are nutritious, flavorful and the best foundation for soups!
Make this every weekend, and you can make soups with it whole week every night!
It’s unbelievably easy and cheap, and definitely HEALTHIER than adding Cornflour into your homemade soups to make it thicker.
Over the next few days, I shall share how to make different kinds of soup with these stock cubes and broth under 15 Minutes!
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Ingredients:
2 onions
4 carrots
1 bunch spinach
Cauliflower
7-8 garlic cloves
1 piece ginger
1/2 Bell Peppers
2 potatoes
2 bay leaves
2 teaspoons sea salt
10-12 black peppercorns
10-12 cups water
Instructions:
1. First, wash the vegetables well.
2. Next, roughly chop them.
3. Add the vegetables to a large pot with water, salt, bay leaves, pepper, ginger and garlic.
4. Cover and let cook for 30 Minutes on low-medium heat.
5. Finally, strain the stock through a fine mesh strainer.
6. Allow the stock and vegetables to cool to room temperature.
7. Store the stock in an airtight container in the fridge for up to 5 days.
8. Blend the veggies into a puree.
9. Fill up the ice cube tray with it and freeze.
10. Store upto 10 days.
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