Spicy Immune Boosting Stock with Ginger & Mushrooms
Yields: 4 quarts
I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”. Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus.
I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”. Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus.
Ingredients
- 1 large yellow onion, peeled and roughly chopped
- 1 cup sliced carrots, about 2 medium sized carrots
- 1 cup sliced celery, about 2 stalks
- 1 small parsnip, sliced (½ cup)
- 1 head garlic cut in half
- ¼ cup peeled and sliced ginger, about (2) 3-inch knobs
- 1 cup sliced shiitake mushrooms (about 3-4 mushrooms)
- 1 red chile cut in half (remove seeds if you don’t want it too spicy)
- 1 dried chile de arbol
- ½ bunch parsley, washed
Directions
- Place all of the prepped ingredients into a 6-quart, or larger, stock pot. Pour in 1 gallon (4 quarts) filtered water. Bring the water to a boil and reduce the heat to a simmer. Cook, uncovered, for 45 minutes – 1 hour. Taste the stock after 45 minutes, and if the stock doesn’t have as much flavor as you’d like, continue to cook another 15 minutes or more until you love it!
- Strain the stock through a fine mesh strainer and discard the solids. I always like to munch on the mushrooms, but 99% of the flavor of the vegetables is now in the liquid.
- Store in the refrigerator for up to 3 days, or freeze for up to 1 month for maximum freshness.
