This homemade vegetable stock will give you the healthiest base for soups. No preservatives or additives.
Ingredients (serves 6)
- 1 handful spinach
- 1 handful silverbeet
- 1 zucchini
- 1 bunch Gai Lan (not from my garden)
- Rinse the vegetables and cut them all evenly.
- Use a stovetop steamer (pot over water type) and cook how you like them cooked.
- Eat the vegetables, and retain the water in the bottom pot. Pour it into a freezer proof dish, or if you are going to use the stock in the next day or two, a container to pop in the fridge.