Vegetable Stock
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Makes: 2 litres (8 cups)
Preparation Time: 35 mins
Cooking Time: 2 1/2 hours
Ingredients
2 red (Spanish) onions, halved
3 carrots, coarsely chopped
3 large tomatoes, coarsely chopped
1 large red capsicum, coarsely chopped
1 large green capsicum, coarsely chopped
2 Tbsp extra virgin, cold pressed olive oil
3 mushrooms, coarsely chopped
3 fresh (or dried) bay leaves
6 sprigs thyme
Handful fresh basil leaves
3 black peppercorns
12 cups water
Method
1. Combine tomatoes, carrots, tomatoes and capsicum in a large roasting pan and cover with the olive oil.
2. Roast the vegetables at 200°C (400°F) for about 30 minutes, or until the vegetables just start to go a golden brown.
3. Transfer the vegetables to a large pot.
4. Add all the rest of the ingredients and cover with 3 litres (12 cups) of water.
5. Bring the stock to the boil over medium heat, skimming the scum as it arises to the surface.
6. When the stock has reached the boil, reduce the heat and simmer, uncovered for about 2 hours.
7. Cool the stock a little.
8. Put a muslin cloth over a large strainer which is over a large pot and strain the stock, discarding the solids (they can be eaten if desired).
9. Cool the stock and refridgerate it covered until it is ready to be used.
The vegetable stock will stay fresh in the refridgerator for about 3-5 days. It can also be stored in 1/2 litre containers in the freezer and frozen for about one month.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 19 | 0.1% |
| Calories from fat | 2 | 0.1% |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 16 mg | 1.0% |
| Carbohydrate | 4.1 g | 1.0% |
| Dietary fibre | 1.2 g | 5.0% |
| Sugars | 2.4 g | 8.2% |
| Protein | 0.8 g | 0% |
