Vegetable Stock

Broth of assorted fresh vegetables, flavoured with herbs and spices

  • Carrots 500 g
  • Tomatoes 500 g
  • Celery 500 g
  • Button Mushrooms 500 g
  • Onions (cut in half and roasted or panfried) 3
  • Garlic 3 cloves
  • Leeks (white part only) 100 g
  • Bay Leaves 2
  • Black Pepper 1 tbsp
  • Italian Parsley 1 bunch
  • Water (cold) 4 L
1
Place all ingredients into a large stock pot and slowly bring to the boil.
2
Simmer for 1 hour.
3
Strain and cool to room temperature.
4
Once chilled, divide into desired serving batches and freeze.