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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.
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