Homemade low salt vegetable stock
A homemade vegetable stock that is easy to make and forms the base of many soups, risottos and stews. Keep some in the freezer for a low salt, low potassium and gluten-free option.
Chef
Ingredients
2.8l water
2 onions
6 medium carrots
6 celery stalks
2 cloves of garlic
10 peppercorns
1 star anise
500ml white wine
2 teaspoons of fennel seeds
1 teaspoon of fresh thyme
2 tablespoons parsley stalks
Method
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Step 1
Peel and roughly chop the vegetables. Add them to a large saucepan, along with crushed garlic cloves, peppercorns and star anise.
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Step 2
Measure and pour over the water and bring to a simmer over a medium heat. Allow to simmer for 30 minutes.
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Step 3
Remove from the heat, pour in the wine and then roughly chop and add the herbs, then leave to cool in a large bowl. For best results, leave overnight in the fridge.
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Step 4
Strain the stock through a sieve to remove the vegetables, herbs, and spices. The stock is now ready to use. To store, measure it out in and store in a sealable freezer bag or pour into ice cube trays.
Food facts
If you have been advised to follow a low potassium diet, then your dietitian has most likely talked to you about how to cook your vegetables to reduce their potassium by boiling them in plenty of water and then discarding the cooking water. Therefore, this recipe may seem a little contrary, as the method includes keeping the cooking liquid and discarding the vegetables! However, this recipe has been analysed and approved by kidney dietitians and the potassium content of this dish is low. This is because in these quantities, the recipe makes 2l which is to be used in smaller amounts in different recipes.
Depending on the final dish you are making with the vegetable stock, if you have been prescribed a phosphate binder ensure you take them if needed.
There is no added salt in this recipe. We have used herbs and spices for extra flavour.
If you would prefer to leave out the alcohol in this dish, add an additional 200ml of water instead.
This recipe is already quite inexpensive, but it is a good way to reduce food waste by using up the vegetables you have available and keeping in the freezer for when you need it.
The vegetable stock can be stored in a sealed container for up to 5 days in the fridge or frozen for up to 3 months. Freeze in batches by measuring out the stock e.g. 100ml, 250ml or 500ml, place in a labelled container or sealed freezer bag. Defrost for 24 hours in the fridge before use.
If you have been advised to follow a low potassium diet by your kidney dietitian then when cooking vegetables (not making stock), boil them in plenty of water, drain and discard the cooking water before eating.
Some of the stock can be frozen in an ice cube tray and used to boost the flavour of other dishes. Use 2-3 stock ice cubes (approx. 30ml each), stir into the dish from frozen.