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
Notes
How I use the stock depends greatly on the recipe but its roughly 1 stock cube per 1 cup water (250ml)
Please note - this may seem like a lot of salt but it does make circa 20 cubes.