Massel's Plant-Based Stocks are Full of Flavour

Try Massel's range of 100% plant-based stock cubes, powders and liquid stocks today!

Massel are the masters of providing you with convenient stock cubes, powders and liquid stocks, which are full of flavour and 100% plant-based. They are made from fresh vegetables, herbs, extra virgin olive oil and pure sea salt from our Great Southern Ocean, the cleanest ocean in the world. 

Like all Massel Products, they contain no GMO ingredients, MSG or artificial additives or preservatives. Their plant-based stocks are vegan, low FODMAP and suitable for coeliacs. Available at all supermarkets and health food stores.

For ideas on creating a new recipe visit: www.massel.com/recipes

For more information and details regarding Massel's extensive delicious range visit: www.massel.com

The next time you visit your local supermarket or health food store, pick up some of Massel's chicken style liquid stock to try in their Ultimate 5-a-day soup that's bursting with flavour. Try out the recipe below!

Massel Ultimate 5-a-day Soup 

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 brown onions, chopped
1 carrot, cut into 1cm pieces
2 garlic cloves, crushed
1 red capsicum, cut into 1cm pieces
2x400g cans cherry tomatoes in juice
1.5 litres Massel chicken style liquid stock
300g orange sweet potato, sliced (see note)
250g packet zucchini noodles
1 celery stalk, thinly sliced
400g can pinto beans, drained, rinsed
1 cup frozen peas
1/4 cup finely grated parmesan
1/4 cup fresh flat-leaf parsley leaves

METHOD

Heat oil in a large saucepan over medium-high heat. Add onion and carrot. Cook, stirring for 5 minutes or until soft. Add garlic and capsicum. Cook, stirring for 1 minute until fragant.

Add tomatoes and stock. Bring to a simmer. Reduce heat to a medium. Cook for 10 minutes to allow flavours to develop. Add sweet potato. Cook for a further 3 minutes. Add zucchini, celery, beans and peas. Cook for 3 minutes or until vegetables are tender.

Combine parmesan and parsley in a small bowl. Divide soup among serving bowls. Sprinkle with parsley mixture. Serve.

Cook's notes:

• Use a vegetable spiralizer or peeler to cut the courgette into ribbons (as pictured).
• You'll need to use a thin kumara for this recipe