Vegetable Stock

I use this in some of my recipes, it's a great base. There's a fair bit of salt, but unfortunately when it comes to stocks it's what gives you more flavor.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 Cups

Ingredients

• 1  teaspoon olive oil
• 2  cups carrots
• 2  cups celery
• 2  medium onions
• 6  cups water
• 1  teaspoon salt
• 1  teaspoon basil
• 1  teaspoon oregano
• 1  teaspoon black pepper

Directions

1. Cut the Carrots into rounds and both the Celery and Onions into bite size pieces.
2. Fry these in a pan with the Olive Oil and Spices until the Onions turn opaque.
3. Add the water and get to a rolling boil.
4. Boil until the vegetables are soft, about 20 minutes.
5. Strain out the vegetables in a large grate strainer to keep the spices in the stock.
6. Discard vegetables.