Fresh vegetable stock is the key ingredient for wonderful homemade soups and sauces this Fall Season, and the best part is that if you make it, you know exactly what’s in it!
Makes: 2.5 litres of stock
2 Leeks roughly chopped
2 sticks of celery roughly chopped
2 Large onions chopped into quarters
1 Large green, red or yellow pepper seeded and chopped into large pieces
2 Large carrots roughly chopped
6 Large mushrooms quartered
1 Parsnip chopped
2 Large tomatoes seeded and roughly chopped
3 Tbs light soy sauce
3 Bay Leaves
3 Sprigs fresh thyme
3 Sprigs fresh rosemary
2 Tsp Sea Salt
2 Tsp garlic
Fresh Ground Pepper
3 Litres cold water
Put all ingredients into a large stock pot and bring slowly to the boil, then lower the heat and simmer for 30 minutes stirring periodically.
Allow to cool. Strain and discard the vegetables (alternatively some of the vegetables can be puréed in the blender and added back for a heartier stock).
Keep stock in the refrigerator to use in soups and sauces. Stock can also be frozen for use at a later date.