Vegetable Stock

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NUTRITIONAL INFORMATION (per serve)

ENERGY

246kj

CARBS

12.3g

CALORIES

59cal

SUGARS

7.6g

PROTEIN

2g

FIBRE

3.6g

FAT

0.1g

SAT. FAT

0g

MAKES 3 LITRES

1 large red onion, unpeeled cut in quarters
6 large carrots, unpeeled, roughly cut in chunks
1 sweet potato, roughly chopped
3 stalks of celery and leaves, roughly chopped
¼ bunch of parsley (and any other fresh hardy herbs you may have)
1 bay leaf

Place all ingredients in a large saucepan with 3 litres of water, bring to a gentle simmer and cook for 1 ½ hours. Strain vegetables out, and adjust seasoning.

You can bring to a rapid boil and reduce even further to concentrate the stock.

Thanks to Jude Blereau’s Wholefoods for inspiration for this recipe.

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