It took me so long to come up with this stock recipe, lets just say there were a lot of profanities going on in my kitchen!
I tried this dozens of times before I found one that worked, in fact one was so disgusting I had to quickly drink some water and eat a banana to get rid of the taste! Then, finally… a delicious and super easy stock cube that I love! And I’m really excited to share it with you guys.
These stock cubes are so easy to make you just put all the ingredients in a big pan, cook on low for circa 45-50 minutes, remove the bay leaves, put it all in a blender and blend!
The image below is to give you an idea of the consistency you’re looking to achieve before you put it all in the blender.
I then fill up an ice tray. 1 tbsp of stock per ice pod any remaining stock I put in a glass jar in the fridge. Depending what I’m cooking the amount of stock varies but the general rule of thumb is 1 tbsp (or cube) per 1 cup water. I hope these are as useful to you guys as they are for me.
They last circa 8 months in the freezer although mine rarely make it that long. (Because I use them quickly… I suddenly realised that could be interpreted as them spoiling, which is not the case!)
Enjoy!
low-FODMAP vegetable stock cubes
Ingredients
- 3.5 medium celery stalks
- 2 large carrots
- 1 courgette
- A bunch of spring onions circa 6 using green stalks only
- Garden chives
- 2 medium tomatoes
- 2 bay leaves
- 1 tbsp garlic infused olive oil goo
- 2 tbsp sea salt
Instructions
- Wash and chop the vegetables
- Put all the ingredients in a big pan and stir to mix well
- Cook on low for circa 45-50 minutes, stirring occasionally, with the lid on the pan but slightly off, to allow some steam to escape
- Turn off the hob, remove the bay leaves and let the remaining mixture cool for a few minutes before adding it to a trusty blender and blending, until smooth
- I then dish mine out into an ice cube tray, 1 tbsp per ice pod
- They last circa 8 months in the freezer
So convenient , obvious idea don’t know why I never thought of it myself .
I’m glad this recipe is useful to you. I use stock loads so find it useful to make a large batch and keep in the freezer.
Hope you make some delicious recipes using these!
Awesome recipe.
Did you add any liquid to this while cooking it?
Thanks Kerri, I don’t add any liquid other than the GOO (garlic infused olive oil). If you feel that it’s getting too dry you can lower the heat and put the lid on completely but I try to get rid of any excess liquid before blending. (See the pic on in the post for consistency) Hope this helps.