COOKING TIME: 1 hour
SERVES: at least 2 ltrs stock
INGREDIENTS
1 tbs oil
4 carrots, diced
1 onions, diced
4 celery stalks, leaves included, diced
2 leeks, thinly sliced
2 parsnips, diced
4 florets broccoli, diced
4 florets cauliflower, diced
200g pumpkin, peeled and diced
2 bay leaves
4 garlic cloves, whole
1 bouquet garni (see tips below)
8 black peppercorns
PREPARATION
You will need a large heavy-based pot for this recipe.
1. Heat the oil in an large heavy-based pot and add all the vegetables. Cover and cook for 5 minutes.
2. Add 3 ½ litres (14 cups) of water. Bring slowly to the boil. Add the bay leaves, bouquet garni, garlic and peppercorns.
3. Reduce the heat to low and simmer gently for 1 hour. Skim the froth from the surface regularly.
4. Strain the stock through a sieve. Set aside to cool, and then transfer to a container.
REHEATING, STORAGE & LEFTOVERS
* Place the vegetable stock in an airtight container and store in the fridge for up to 2 days or in the freezer for up to 6 months. Store
liquid in small portions in airtight containers in the freezer or try using icecubes or reuseable ziplock bags in pre-measured amounts
for easy use.
VARIATIONS & TIPS
* To make your own bouquet garni, tie together with a string or wrap in a piece of cheesecloth or muslin, 4 sprigs parsley or chervil,
1 sprig fresh thyme and 1 bay leaf. A bouquet garni usually also includes a piece of celery and peppercorns but as this recipe
already includes these ingredients there is no need to add any extra.
* This stock can be used as a base for soups or to add to stews, risottos and sauces for extra flavour.
NOTES
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to ensure there are no nasties in your ingredients
