Vegetable stock

Makes ~2 litres

Ingredients

2 carrots, coarsely chopped

2 onions, quartered

5 celery sticks, cut into 10 cm lengths

1 leek, cut into 10cm lengths

4 cups chopped vegetables (mushrooms, parsnips, spinach, broccoli, cauliflower, vegetable peelings)

1 bunch thyme and parsley tied together

5 peppercorns

3 ltrs filtered water

Method

Preheat oven to 220C.

Roast all vegetables in oven for 10-15 minutes.

Place browned vegetables into a large pot and cover with water. Add thyme and parsley, and peppercorns, and bring to boil. Place lid on and turn heat down to simmer.

Simmer for 10-12 hours with lid on.

Strain soup and discard vegetables (nutrients are left in the stock).

Refrigerate or freeze in airtight containers (or freeze stock cubes in ice cube trays.)