I gave up buying boullion and
stock cubes from the supermarket quite long ago because there is nothing more comforting than making your own soup at home, and knowing exactly what you put inside.
Not exact matches
If you've been buying bullion in
cubes or cans, do yourself a favor, reduce the sodium content, and make this
stock from scratch.
I usually resorted to beef
stock from boullion
cubes, but that was always very salty.
1 kg pumpkin, cut into large
cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1
cube (or use vegetable
stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice
from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed
from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken
stock 2 medium potatoes, peeled and cut into 1»
cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
I changed a few things: I used 1/2 cup heavy cream instead of half and half, and I used 1-1/4 cup vege
stock (reconstituted
from cubes) instead of 2 cups that the recipe called for.
-LSB-...]-- Recipe slightly adapted
from The Art of Eating Well by Melissa Hemsley and Jasmine Hemsley * — If using vegetable
stock cubes I tend to use less than the packet says (e.g. if it recommends 1
cube for 1 litre of water, I use 1/2 a
cube for 1 litre of water instead).
If you can't buy this brand then I would use another brand mushroom
stock,
from either a
cube or powder to make 500 ml (2 cups) OR I would recommend you make your own mushroom
stock (sorry I don't have a recipe but there are loads online).
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch
cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed
from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch
cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken
stock 1/2 cup chopped fresh parsley
• For the veg
stock I used a Kallo brand mushroom
stock cube and always will
from now on - lovely flavour!
Stock: preferably vegetable cubes or vegetable stock from a ca
Stock: preferably vegetable
cubes or vegetable
stock from a ca
stock from a carton.
Once the leeks are cooked, add the sweet potatoes and ginger with 1.5 litres of hot water
from the kettle and the
stock powder or
cube, then bring to the boil and simmer for 10 minutes, until the potatoes are cooked.
Whip up savory soups using
stock made
from our Beef Bouillon
Cubes.
My organic co-op (where I get my seasonal box of vegies
from) has just started
stocking golden castor sugar, black - strap molasses, rapunzel
stock cubes, organic mustards, and various of your other favoured ingredients, usually very hard to find here, which makes me think there's been quite a few requests for them
from other Melbourne (aus) 101 readers!
It is imperative for children to learn how to make homemade
stock or bone broth in order to stay away
from store bought soups, canned broth or
stock (including bouillon
cubes) when they are on their own.
The kitchen was well
stocked from utensils to ice
cubes.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and
cubed butternut squash (
from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch
cubes) 2 cups chopped leeks, white and light green parts only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons dried thyme 1/2 teaspoon crumbled dried sage 5 cups chicken
stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.