Vegetable Stock

This stock is super easy (especially if you use the slow cooker), has no added cr@p and is not 50% salt, like so much on the supermarket shelves. It also freezes really well so make a big batch and chuck it in the freezer until the next time you need it. You can add whatever else is looking a bit sad in your Vege crisper at the end of the week to the stock too- I chucked in a head of broccoli and the stalk and 1/4 cauliflower with the stalk all chopped up too.

Ingredients

3 dried bay leaves
2 onions, chopped
2 carrots, chopped finely
2 ribs celery, chopped finely
punnet cherry tomatoes, halved
2 cloves garlic, smashed
2 handfuls button mushrooms, sliced
2 L cold water

In a pot, cook off onion, celery, carrot and garlic until it has all started to soften and onion is translucent. If you are using the pot to make your stock, add everything else now, bring to the boil then reduce heat and simmer for about an 2 hours. If you are using the slow cooker, add this mix to the slow cooker with all other ingredients, turn it on and walk away. (I put mine on before bed and had amazing stock in the morning). Once it has finished cooking, pour through a sieve to strain out all the chunks and it’s good to go.

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