ASIAN SOUP STOCK

Need for e v e r y t h i n g!!!! You should have always some ready to use soup stalk in your pantry – so it’s easy and quick to have a warm dish on hand .

2 L soup

3 selery stalk

4 carrots

1 yellow carrot

3 onions

2 garlic cloves 

4 cm Ginger

4 Tblsp braggs amino

5 pepper corns

2 cardamom capsules

1/2 tsp Szechuan pepper corns 

1 Tblsp coconut sugar

1 tsp rice flour

Optional:

any raw veggie left over you can find in your kitchen – this can bring up the flavor to another level ;-)))

Put all the stuff in a large pot , pour 2 1/2 L COLD! water in – close the lid and let it cook for 2 hours.

Prepare some glas jars – the should be clean and warm .

Give a cheese cloth in a large sieve and strain the soup within in another pot until it’s clear.

Place it back on the stove , bring to boil again and still hot filling the jars. 

Close them tide and let them cool down on room temperature.

If you work clean and save this stock last almost 6 month.

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