You’ll never buy the canned stuff again. This is super easy and has only natural ingredients unlike the canned or store-bought products.

Vegetable stock 🥕 (no onion 🚫)

Adapted from: the Kitchn

....I was wondering....what is in it?

I wanted to make a slightly savory steamed rice for my family. This is enough for a family of four (to our standard, that is!).I used basmati rice for this. You might want to reduce the water if you're using short or medium grain rice. Add more salt and even garlic if you prefer it that way.

Use whatever veggies you like. Get a large zip lock bag. As time goes, every time you cook save the ends, stems, skins and some flesh of your favorite veggies and freeze them.

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

Back to basics with my method for making the perfect chicken stock.

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

2 ways:1.5 hour - leave boiling for 1.5 hours12 hour - simmer

One of my Go To favorites that I keep on hand. No preservatives, very little salt. Less than 30% like some that are offered at a grocery store.

Great comfort soup for when you're sick with a cold :)