Brilliant Base
Savoury Starter
30 mins
Easy
10 Servings
Here’s our latest Brilliant Base, our Savoury Starter that you can use for all the soups we are featuring for the month of July 2023. Jason has devised this so it can be made pretty easily and then spun off into different recipes.
Brilliant Bases Used In This Recipe
Bone Marrow Broth
Roast Root Vegetable Stock
About This Recipe
Here’s our latest Brilliant Base, our Savoury Starter that you can use for soups and sauces, as well as for any ideas of your own that you might want to add. Jason has devised this so it can be made pretty easily and then spun off into different recipes just like all our other bases – and moving forward we’ll have many more uses for this one too.
It basically consists of onions, garlic, herbs and our either our Bone Marrow Broth Brilliant Base or our Roast Root Vegetable Stock (for our vegan friends). As with many of our Brilliant Bases, this is freeze-thaw stable so can be frozen or if you’re using it quickly, it will last in an airtight jar/Kilner jar in the fridge for a good two weeks.
Looking at some of the ingredients, we have onion and garlic, both packed with antioxidants and great for heart health, as well as herbs such as rosemary – which is another rich source of antioxidants and anti-inflammatory compounds. Alternatively, you could use sage which contains distinct polyphenols, these are plant-based chemical compounds that act as antioxidants in your body, some of which have been linked to a lower risk of cancer and improved brain function.
We’re adding to all the above some apple cider vinegar which helps with upper gastrointestinal tract digestion, plus some olive oil for its health-giving properties.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
Makes around 1kg
400g/14oz white onions, finely diced
50g/1.8oz fresh garlic peeled and crushed
12 large sprigs of fresh rosemary
400g/14oz BB Bone Marrow Broth or Roast Root Vegetable Stock
4tsp Apple cider vinegar
2tsp sea salt crystals
1tsp black pepper
4tsp olive oil
Nutrition Per Serving
Calories
58
Fats
3G
Carbs
7G
Protein
23G
Method
Dice your onions and prep garlic as per the skills videos below
Heat a deep, solid-bottom pan, add the oil, add the onions and start cooking over medium heat to begin sweating down the onions
Add the sea salt crystals and pop on the lid. Stir every 2-3 minutes – you want minimal colour here as we are not trying to caramelise them (think the kind of onions you might get on a burger)
After 6-8 minutes remove the lid as the starches turn to sugars and keep turning until the onions are about 50% of their original volume
Now add the garlic and the stripped rosemary leaves. Fold in and continue to cook for another 2-3 minutes
Add the vinegar to de-glaze the pan, cook through for 1-2 minutes
Now add your choice of stock, bring to the boil and turn down to simmer for 15-30 minutes
When the onions are soft, blitz with a stick blender to a course puree
Set aside to cool and refrigerate until needed
