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   Wednesday, August 5, 2020 

Vote for your Country in the Battle of the Islands! Vegetable Stock



Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 8 cups (2 L)


  • 1⁄2 Cup (60 Millilitres) grace hello margarine
  • 2 Whole onions
  • 6 Whole carrots, pared & diced
  • 4 Whole celery stalks, diced
  • 1 Clove garlic, minced
  • 1 Pound (450 Grams) tomatoes, peeled, seeded & diced
  • 1 bouquet-garni *
  • 12 Cups (3 Litres) water


  1. In a large sauce pot, heat the Grace Hello Margarine, add the onions, carrots and celery, saute until tender.

  2. Add the garlic, tomatoes, bouquet-garni* and water.

  3. Simmer uncovered until liquid has reduced by half its volume.

  4. Strain through a cheesecloth, use as required.


*Bouquet-garni: A combination of herbs used to flavour meat, soup, stocks etc. usually tied together in cheesecloth. Herbs may include parsley, thyme, black peppercorns, bay leaves, etc.

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