Vegetable Stock
Method:
Chop all the vegetables into chunks without peeling them. Halve the apple, onions and garlic head. Put everything in a heavy-bottomed pot with high sides, about 7-litre capacity. Add the bay leaves, parsley, parmesan rinds, sun-dried tomatoes, apple cider vinegar and salt, then fill the pot with water. Add any other leftover stalks and herbs you have. Cover with a lid and leave to simmer on low for a few hours. Strain the stock and store it in jars in the fridge or freezer.
Ingredients:
- bay leaf 5 (pieces)
- zucchini 14 (pieces)
- chard 1 (bunch)
- broccoli 2 (pieces)
- leek 2 (pieces)
- yellow onion 2 (pieces)
- garlic 10 (cloves)
- carrot 4 (pieces)
- celery 1 (bunch)
- apple 1 (pieces)
- parmesan cheese 5 (pieces)
- sun-dried tomatoes 0.25 (cups)
- apple cider vinegar 80 (ml)
- fresh parsley 1 (bunch)
- salt 1 (pinch)