How to make vegetable stock

🧂 Ingredients

• 2 tbs olive oil
• 2 onions

  chopped
• 6 celery stalks

  chopped
• 3 carrots

  chopped
• 1 zucchini

  chopped
• salt

  to taste
• 2 fat cloves garlic

  crushed
• 6 mushrooms

  chopped
• your choice of parsley stalks, thyme sprigs,leek tops, red capsicum (bell pepper), spring onions, shallots, rosemary, fennel, tomato, basil, dried mushrooms to fill the pot up to ¾ below the rim.
• ¼ cup French green lentils
• 1 tsp peppercorns
• 3 bay leaves

Instructions

• 1 Place a 5 litre saucepan over a low heat. Add the oil and the onions, celery,
  carrots, and garlic. Add the salt and sweat the vegetables until soft, stirring
  every now and then.
• 2 Once softened your choice of vegetables, filling the pot no more than ¾ below
  the rim. Add the lentils, peppercorns and bay leaves and fill the saucepan with
  cold water.
• 3 Cover and bring to a simmer over a medium heat before reducing to low. Simmer
  for 1 hour. If you like you can add salt once the stock is simmering.
• 4 Turn the heat off and leave to cool before straining. Store in glass jars in the
  fridge or portion into freezer safe bags and freeze until needed.

Nutrition Info