Raw, Vegan, Homemade Veggie Stock
Difficulty 5 minutes Serves 1 big jar
The comfort of a warm bowl of vegetable soup can be something utterly impossible to let go of on a raw diet - especially as temperatures outside plummet. This is why we were beyond excited to find this amazing recipe by Chris Anca of Tales of a Kitchen
for a homemade, entirely RAW vegetable soup stock. It requires a bit of prep and dehydration time but you will be left with a supply of instant soup stock to last you weeks or even months! And you will love the absolute richness of flavor and aroma that you get with your homemade version. Enjoy and keep warm!
Ingredients 2 big carrots, thinly sliced 2 medium parsnips, thinly sliced 2 celery ribs, cut into fine strips 1 big potato, thinly sliced (I used a sweet white potato) 1 medium onion, thinly sliced 2 medium tomatoes, thinly sliced and pat dry (try to absorb as much moisture with a paper towel) 4 mushrooms, thinly sliced 2 cabbage leaves, cut into smaller pieces (I used red cabbage) handful or parsley (with stalks) 2 garlic cloves, thinly sliced
To season: 2 tsp sea salt 2 tsp dry turmeric powder 1 tsp dry dill
Directions 1) Wash, pat dry and slice all your veggies. Use a paper towel to absorb any extra moisture.
2) Arrange your veggies on dehydrator sheets, in a single layer. You