Do you get sick of making vegetable soup at the end of the week to use up the limp vegetables? Have you quit using them up altogether? This is the recipe for you!
Preparation Time: 10
Cooking Time: 25
Makes: As much as you want. The sky is the limit!
Ingredients Gather all the limp vegetables from your fridge.
These might include celery (leaves as well) tomato, zucchini, spinach or other leafy greens, tomato etc.
Image Courtesy of Wikimedia Commons
Remember that the more green vegetables you use, the better the colour. Using beetroot, pumpkin, or carrot is fine, but you'll get an ugly colour that could also change the colour of food you cook.
Half a bulb of garlic
1/3 cup of oil
50 - 150g sea salt depending on personal taste
You can add fresh or dried herbs but it's more versatile if you don't.
Personal stash of stock
Chop vegetables roughly, you can do quite a lazy job, leaving celery leaves, or carrot tops for example.
Steam vegetables until they are soft.
Drizzle garlic bulb with olive oil (you can peel it later, it's easier when roasted) and roast it until caramelised.
Add well steamed vegetables, remaining olive oil, and peeled garlic to a food processor and puree fully.
Store in a jar in the fridge.
You can freeze half if you won't use it all but with the salt and oil content will keep it fresh for quite a long time.
Use a tablespoon of stock for every regular stock cube you would use. It goes beautifully in most things, and you can use it on plain pasta with a bit of butter to sneak vegetables into the kid's dinner too!