Ganga<p>How to Make Really Flavoursome Vegetarian Stocks 5/5</p><p>My Usual Base for Winter Dishes</p><p>My base, especially for Winter, is bay leaf, juniper berry, brown cardamom and allspice berries with some acid (see above). Truly it is enough for most dishes, saves hours of time and room in the freezer, and provides the underlying deep, grounding flavours that are required. If I have some quick-cooking and fall-apart lentils - like mung lentils or red lentils - throw a small handful into the soup as well - it is almost essential for creamy winter soups.</p><p>Once I have this base I can layer it with any of the flavours mentioned above, depending on what is in the kitchen or pantry at the time.</p><p><a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a> <a href="https://mastodon.au/tags/Stocks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Stocks</span></a> <a href="https://mastodon.au/tags/Soups" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Soups</span></a></p>