Recipe posted on: 11 January 2010

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

Ingredients

• 2 red (Spanish) onions, halved
• 3 carrots, coarsely chopped
• 3 large tomatoes, coarsely chopped
• 1 large red capsicum, coarsely chopped
• 1 large green capsicum, coarsely chopped
• 2 Tbsp extra virgin, cold pressed olive oil
• 3 mushrooms, coarsely chopped
• 3 fresh (or dried) bay leaves
• 6 sprigs thyme
• Handful fresh basil leaves
• 3 black peppercorns
• 12 cups water

Method

1. Combine tomatoes, carrots, tomatoes and capsicum in a large roasting pan and cover with the olive oil.

2. Roast the vegetables at 200°C (400°F) for about 30 minutes, or until the vegetables just start to go a golden brown.

3. Transfer the vegetables to a large pot.

4. Add all the rest of the ingredients and cover with 3 litres (12 cups) of water.

5. Bring the stock to the boil over medium heat, skimming the scum as it arises to the surface.

6. When the stock has reached the boil, reduce the heat and simmer, uncovered for about 2 hours.

7. Cool the stock a little.

8. Put a muslin cloth over a large strainer which is over a large pot and strain the stock, discarding the solids (they can be eaten if desired).

9. Cool the stock and refridgerate it covered until it is ready to be used.

Organic ingredients should be used, as they tend to have more flavour, more nutrients and less of the nasty chemical residues.