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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A simple home made vegetable stock is always better then buying from the store and it's very simple. If you don't like the vegetables used, add other ones; same with the spices. I use it all the time and it's great. Ingredients:
2 tbsp oil, sunflower or corn works best but you can use any |
1/2 cup onions, finely chopped |
1/2 cup leeks, finely chopped |
1/2 cup carrott, finely chopped |
4 celery stalks, finely chopped |
1/3 cup tomatoes, finely chopped |
9 1/2 cups water |
2 dried bay leaves |
2 springs fresh thyme |
6 springs fresh parsly |
Directions:
1. Heat oil in a large pan over low heat.
2. Add the onions and leeks, cook, stirring frequently, for about 5 minutes or until the onions are softened.
3. Put in the rest of the vegetables, cover, and cook over very low heat, stirring occasionally, for 10 minutes.
4. Add the water and seasonings and bring to a boil, then reduce the heat. Simmer for 20 minutes.
5. Strain the liquid into a clean container, seperating the vegetables and seasonings. Let it cool, then cover and store in the refrigerator or freezer.
6. Will keep for about 3 days in fridge and about 3 months in the freezers, just thaw it to use it.
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