Homemade Vegetable Stock

This is super easy to make and so healthy.  Enjoy!

Veggie Stock

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 6 cups)

½ whole garlic, unpeeled
2 onions, chopped
2 leeks, white part only, chopped
3 celery sticks, chopped
2 carrots, chopped
1 bunch parsley, chopped
3 sprigs or rosemary
3 sprigs of thyme
2 bay leaves
12 black peppercorns
6 cups water

Add all the ingredients into a very large pot.  Bring almost to the boil, turn down the heat, cover and simmer for about 40 mins.  Leave to cool, strain into a container and let it cool completely.

This will keep for 3 days in the fridge or 3 months in the freezer.

Advertisements

2 thoughts on “Homemade Vegetable Stock

  1. Pingback: Quirky Quinoa Salad in a Jar | No More Wheating, Yeast, Eggs or MSG

  2. Pingback: Pumpkin and Spinach Riscotta Balls | No More Wheating, Yeast, Eggs or MSG

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s