GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO, SPECIFIC CARBOHYDRATE DIET (SCD)

The secret to every great soup is a delicious, homemade vegetable stock. For me, there is nothing quite like a roasted vegetable stock to give a soup an unrivalled depth of flavour. The great thing about this recipe is its versatility. These are my favourite vegetables to use but you can really use nearly any vegetables you have to hand. It’s a great way to use up leftover vegetables at the end of the week.

On top of using a variety of vegetables in this recipe, fresh herbs really take it to the next level. I’m lucky to have a pretty good herb garden most of year (thank you wonderful husband!) but you can buy fresh herbs if you don’t have any at home. My favourite herbs to use are: bay leaf and parsley but again this is flexible.

I’m not going to lie to you, there is some work in making a great soup which is Specific Carbohydrate Diet (SCD)-legal. I no longer use stock cubes which were certainly convenient. I find the key to soups is to make big batches of stock and freeze them in containers to be taken out whenever you need them. That way you’re ready to make a soup whenever you’re craving one.

Soups are definitely a staple in our house in wintertime. There’s nothing quite like a delicious soup to warm your bones on a cold day. I also love that soups really pack a nutritional punch. I pack my soups with as many fresh vegetables as possible-much more than I could possibly eat in a day. Just think of all those vitamins you’re getting. This recipe makes 2 cups (500ml) roasted vegetable stock enough for one soup for six people. It can be easily doubled or tripled for freezing.

If you really don’t have time to make this roasted vegetable stock then you will love my delicious Butternut Squash and Coconut soup which doesn’t require any stock at all.

Print Recipe

Roasted Vegetable Stock

A delicious rich, roasted vegetable stock. The perfect base for your homemade soups.

Prep Time

10 minutes

Cook Time

1 hour 30 minutes

Servings

Ingredients

• 2 Red onions, chopped
• 1 Brown onion, chopped
• 3 Shallots, chopped
• 6 Garlic cloves, peeled
• 1 Large courgette/zucchini, chopped
• 2 Celery sticks, chopped
• 3 tablespoons Extra virgin olive oil
• Sea salt
• Black pepper
• 1 tablespoon Fresh parsley
• 2 Bay leaf
• 2 tablespoons Apple cider vinegar

Prep Time 10 minutes Cook Time 1 hour 30 minutes Servings Ingredients 2 Red onions, chopped 1 Brown onion, chopped 3 Shallots, chopped 6 Garlic cloves, peeled 1 Large courgette/zucchini, chopped 2 Celery sticks, chopped 3 tablespoons Extra virgin olive oil Sea salt Black pepper 1 tablespoon Fresh parsley 2 Bay leaf 2 tablespoons Apple cider vinegar

Instructions

1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
2. Place all the vegetables in a roasting dish. Season well with salt and pepper and mix with the olive oil.

   
3. Roast for 30 minutes until soft and slightly brown.

   
4. Place the roasted vegetables in a pot with the parsley, bay leaf and apple cider vinegar. Pour in enough water to cover the vegetables. I used just over 3 cups (750ml).
5. Bring the stock to the boil then reduce to a low heat and simmer for an hour. Then, strain through a fine sieve or a nut milk bag. Use immediately or allow to cool and freeze for later.

   

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