Vegetable Stock

Ingredients for Vegetable Stock

• 2 teaspoons canola oil

• 6 carrots, chopped

• 3 stalks celery, chopped, preferably with leaves

• 2 leeks, rinsed well and chopped

• 2 onions, with skins, chopped

• 1 turnip, with skins, chopped

• 1 tablespoon salt

• 3 to 4 outer leaves of green cabbage

• 2 cups broccoli stems

• 2 cups kale stems

How to make Vegetable Stock

1. Heat the oil in a large stockpot over high heat until it starts to ripple. Add the carrots, celery, leeks, onions, and turnip. Cook, stirring, until brown, 3 to 5 minutes.

2. Add 5.7L water and the salt and bring to a boil.

3. Reduce the heat to low, add the cabbage leaves, broccoli stems, and kale stems, and simmer for 25 minutes. Strain, cool, and store for use as needed.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.