Homemade Vegetable Stock

Ingredients

• 2 onions, halved (skins on for colour)
• 3 carrots and 3 celery stalks
• 1 leek, the green parts
• A handful of mushrooms or mushroom stems
• 1 tomato
• Parsley stems, 2 bay leaves, 10 peppercorns
• 3 litres (12 cups) water

Method

1. Put everything in a large pot.
2. Bring to a boil, then simmer gently, uncovered, for 1 hour.
3. Strain, pressing on the vegetables.
4. Salt to taste. Keeps 5 days in the fridge, or freeze in portions.

Tip. Most stock cubes contain oil or fat. This is the fasting-safe version.