Homemade Vegetable Stock

Another post about food, as mentioned previously I am trying to post once a week about cooking.  And after the last post which was all about unhealthy but extremely yummy chocolatey slice, this post is a holier than thou diatribe about how we make our own vegetable stock.  Which looks like green gloop.

I am lucky enough to own a Thermomix which I really do love.  I try not to talk about it much for fear of sounding like I belong to a cult.  But it is really really good.  I've known about them for years, but only took the ownership plunge last year after A1's blood tests contained indicators for coeliac diesase.  Gluten free cooking was not new to us, Sister 2 is also coealic.  However the shift to being gluten free in our house took a little adjusting, and what was a shock to me was the price of gluten free food.  So of course I went out and bought a really expensive cooking appliance.

Seriously though, there is gluten hidden in so many foods.  Cream and ice-cream, for example.  We have become really good at reading food labels.  Not that we were bad before, with a history of diabetes in the family.  But we got better.  And we started cooking many more foods from scratch.  Not that we were bad at that before, but now we are hard core.  Hence the stock.

So, stock.  All this is is cooked and pulverised celery, garlic, onion, tomato, parsley, carrots, zucchini, sage, basil, rosemary and rock salt.  Whacked in the freezer- it doesn't freeze because of the high salt content- and a tablespoon of the green gloop replaces a stock cube.  We use it to replace whatever stock is called for- beef, chicken, fish or vegetable.  And it makes food taste better.  Way better.