Vegetable Stock

READY IN: 2hrs 5mins
UNITS: US

INGREDIENTS

Nutrition
  • vegetable peels, well-washed, enough to fill a large stockpot (10-litre)
  • 2
    liters water, enough to cover the vegetables
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DIRECTIONS

  • Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours.
  • Strain and freeze in small portions (about 1 cup/8 fluid ounces).
  • If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.
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