Its quite difficult purchasing a vegetable stock that isn't full of additives and is organic.
Did you know its very easy to make your own?
Easy peasy and no additives.
2 litres, takes about 45 minutes to cook from start to finish.
Ingredients;
1 tablespoon olive oil
2 medium yellow onions, rough chop
2 medium carrots, rough chop
2 sticks celery, rough chop
1 leek, cleaned and roughly chopped
3-4 cloves garlic, smashed
4-5 sprigs thyme
4-5 sprigs parsley
3-4 bay leaves
1 teaspoon black peppercorns
10 cups water
sea salt, to taste
Method;
Heat the oil in a large, heavy bottomed pot over medium heat.
Add the onions and sauté, stirring often with a wooden spoon, until you have deep brown edges, about 5 minutes.
Add the carrots, celery, chopped leeks and garlic keep stirring for few minutes.
Add the thyme, parsley, bay leaves, and black peppercorns.
Deglaze the pot by adding a big splash of water and using the spoon, scrape up all the brown bits off the pot.
Add the remaining water. Bring the stock to a boil and then simmer for about 30 minutes.
Strain the stock. Season with salt and pepper.
Pour the vegetable stock into jars and keep in the fridge for up to 1 week or in the freezer for up to 6 months.
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