My youngest daughter was sick this week. A combination of a cough and fever is never any fun, but it’s even worse for the under 5 set. There wasn’t much I could do but hold her, give her liquids and make sure she was comfortable. Another thing I did was make her some soup using homemade vegetable stock. Typically this is thought of using chicken stock, but I thought vegetables, with their rich amount of nutrients, would be better for her. Another bonus was that it doesn’t take as long to make as a chicken noodle soup, so she was able to enjoy it quicker and the rest of my family, including me, really loved this rich and hearty soup. I also used egg noodles, but rice, small pasta or as is is another great way to enjoy this comforting bowl of soup. Enjoy!
Note: Since this a blend of veggies, the ingredients and portions are estimates. As with all soups, use your discretion and taste as you go to determine the right balance of ingredients.
Vegetable Stock Recipe
(Printable Recipe)
8-10 cups of water, approx.
Bunch of dill
3-5 stalks of scallions, chopped up
1/2 red onion, chopped up
cloves of garlic
5-6 red and white potatoes, chopped up
1 head of broccoli
1 zucchini, chopped up
2-3 carrots, chopped up
1 clove of garlic, chopped up
Celery
Mushrooms
Corn (right on the cob)
Spinach
Squash
Peppers
Sweet potatoes
Peas, corn
green beans
fresh herbs
Basically, any veggies and herbs can be added to make your own unique and flavorful broth!
Directions:
Add eight to 10 cups of water to a large pot and let boil. Cut up vegetables of your choice (skins and all), and add them to the boiling water. Consider some fresh herbs (my favs) and salt and pepper to flavor your stock. Cover the stock and place on a low flame, letting it cook for two to three hours. Check on it periodically to taste and stir. Turn off flame and strain veggies in a soup strainer (can also be used for a soup). Freezer half or use your stock for another soup! Enjoy.
