Essential Cuisine Concentrated Stock (Gluten Free)

Stock is an absolute store cupboard essential, it’s an ingredient that’s required for so many recipes – and really brings the flavour too! But have you ever purchased stock before (particularly of the gluten free variety) and found it slightly lack lustre in taste?

I have and whilst it doesn’t ruin a recipe, it does leave something to be desired when you know it should have a more enhanced flavour.

Thankfully I found Essential Cuisine and their range of concentrated stock – using only the smallest amount from the bottle you can quickly and easily make up litres of stock. It doesn’t require all the stirring and patience of the regular cubes either, dissolving almost immediately to leave tasty stock for any dish. Essential Cuisine concentrated stock is available from Sous Chef.

As the winter rolls in I find more and more recipes that are perfect for the season, and that require stock. Thankfully with a range including Chicken, Lamb, Beef and Vegetable there is a stock for every recipe!

One of my favourites for the winter season is carrot and coriander soup. Since we invested in a soup maker last year soup has become a lunchtime favourite, particularly when you don’t need to chop all your ingredients! But I appreciate we don’t all have this luxury, so below I share my favourite recipe for this soup – all cooked on the hob. You’ll just need a blender or hand processer to get it to your desired consistency.



Carrot and Coriander Soup Recipe


  • 2 teaspoons olive oil
  • 2 onions
  • 1 teaspoon ground coriander
  • 700g carrots
  • 850ml Essential Cuisine vegetable stock
  • Freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh coriander
  • Fresh coriander

How to:

  1. Heat oil in a large saucepan, once hot add your onions and cook gently for 5 minutes. Add your ground coriander and cook for 1 minute – constantly stirring.
  2. Next add your chopped carrots, stock and black pepper. Bring this to the boil and then reduce the heat, simmering for approximately 25 minutes.
  3. Remove from the heat and allow to cool slightly, then puree the mixture in a blender until smooth (or as chunky as you like!)
  4. Return soup to the pan and stir in your chopped coriander, reheating until hot.
  5. Serve and garnish with your fresh coriander.



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