Vegetable Stock

Every time you make vegetable stock, you will wonder why you ever bother buying it in the shop.

It is so easy and delicious!

  1. Peel the brown onion and chop up into chunks. Scrub and clean the celery and carrots well and chop into 2,5cm chunks. Chop the spring onions up finely.
  2. Heat the oil in a soup pot. Add the brown onion, celery, carrots, spring onions, garlic, parsley, thyme, and bay leaves and cook over high heat for 5 to 10 minutes, stirring frequently.
  3. Add the salt and water and bring to the boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain and discard the vegetables.
  4. It can be frozen for 3 months, but if not frozen must be used within 3 days.
  5. OTHER INGREDIENTS TO CONSIDER ADDING: mushrooms, aubergines, asparagus (butt ends), bell peppers, swiss chard spinach (stems and leaves), fresh marjoram (stems and leaves) and basil.