- 2 onions, any kind, wiped over, peeled if desired, roughly chopped
- 3 carrots, trimmed, wiped over, peeled if desired, roughly chopped
- 3 celery stalks, trimmed, wiped over, roughly chopped
- 1/2 bunch parsley, rinsed
- 2 bay leaves
- A few sprigs of fresh herbs – thyme, rosemary or oregano are ideal
- 1 teaspoon peppercorns
- In a large stock pot, add all ingredients and cover with enough water to come ¾ of the way up the pot, less water if you would like a more concentrated flavour.
- Place over a medium-high heat and bring almost to the boil, then reduce heat to low and simmer, lid off for around 1 hour. During this time, you might like to give the stock a gentle stir with a slotted spoon to circulate the simmering vegetables.
- When the stock is to your desired taste, turn off the heat and allow to cool so it is easier for you to handle the large pot.
- Carefully strain into to colander that is set over a large bowl. Consider this process so as to be mindful careful that you do not strain your stock straight down the sink – as if straining pasta!
- Discard the cooked off stock vegetables as required or salvage and use as below.
- Lightly season, not too much, just enough to complement future recipes then store in an airtight container in the pantry for up to 7 days if so.
- Divide into storage containers such as glass jars for the fridge is using imminently or transfer to take-out or ice cube containers and then freeze for use within 3 months.
You could potentially dehydrate or dry roast some of the salvaged vegetables, discarding herb stalks and onion skins if using, until completely dried out, then blitz in a food processor to turn into a powder. Just a thought, otherwise toss them into the compost or chook feed!
- Prep Time: 15 minutes
- Cook Time: 1 hour