I use stock in many of my recipes so I like to have lots of it on hand. Stock can add a great deal of flavour and nutrients to your family’s meals. The problem with many store bought stocks is that they are very high in salt, and we really don’t know what’s in them so making your own is a much better option. The good news is making stock is very simple and the perfect way to use up all the end of week vegetables. I usually make one a month and freeze in those little ice cube trays for small portions and measure out 1 cup servings to freeze in glad bags.

Tip: you can use any vegetables, spices and herbs to make vegetable stock, so don’t be limited by the following ingredients. Your stock can be used as a base for a simple soup too, just add some noodles and vegetables to the boiling stock and serve with toast dippers. 

Ingredients

• 2 brown onions, chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 1 tomato, chopped
• 2 cloves garlic, crushed
• 1 cup button mushrooms, sliced
• 3 tbs parsley
• 2 liters of water
• 1 bay leaf

Method

Step 1

In a large pot, heat a few tablespoons of olive oil over a medium heat. Add onion and sauté for a minute or two. -

Step 2

Add the carrot, celery, tomato and garlic. Sauté for a few minutes or two to let the flavours develop. -

Step 3

Add mushrooms, parsley, bay leaf, and water, Bring to the boil. Lower the heat and cover. Leave to simmer for about about an hour. -

Step 4

Strain the stock and discard the solid vegetables. -

Step 5

Divide the stock into small portions and freeze. -