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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