Basic Vegetable Stock
Makes 10 Cups
1 tbs olive oil
1 brown onion, unpeeled, roughly chopped
1 leek, washed, chopped
1 swede, unpeeled, diced
2 carrots, unpeeled, roughly chopped
3 celery sticks, roughly chopped
1/2 bunch parsley stalks
3 bay leaves
10 whole black peppercorns
Method
1. Heat the oil in a stockpot over medium-high heat. Add vegetables and cook, stirring, for 5 minutes or until just golden.
2. Add parsley, bay leaves, peppercorns and 12 cups cold water and bring to the boil. Reduce heat to medium-low and simmer uncovered, skimming the surface occasionally, for 1 hour.
Remove from heat.
Set aside to cool.
3. Strain, discarding solids, into a bowl.
- use as soup bases or curries etc.
