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  Gesunde Bio-Küche im Kamalaya : Gemüsesud  
 

Gemüsesud

Home-made stocks are far more flavoursome than those you find on the supermarket shelves, and more nutritious as well. Making your own stock also allows you to adjust the flavours by adding your favourite combinations of herbs and spices. Make a big batch and store in the freezer in different size containers to use as needed.


Ingredients    
Water    5 litres
Carrot, roughly chopped, 3 x medium size
Onion, roughly chopped, 3 x medium size
Leek, roughly chopped, 2 x medium size
Celery, roughly chopped, ½ large bunch
Bay leaf dried, 3 leaves
Pepper corn, fresh, 1 tsp
Garlic, 5 cloves
Star Anis, ½ tsp
Cardamom pods, 1tbsp


Method
Place all ingredients in to the pot and let it simmer for about 90 minutes
Strain the stock trough a fine strainer, squeezing the vegetable to extract the flavours.