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Vegetable Stock   HT   Veg   ACC   55mins plus cooling

Makes 2.2L/80 fl.oz.   Hot   Vegetarian   Vegan   Dairy  Gluten Wheat free  Accompaniment


2 Leeks, cleaned and chopped

3 Sticks Celery, cleaned and chopped

1 large Onion, chopped

2 pieces of freshly chopped Ginger

3-4 Garlic Cloves, halved

1 Capsicum (sweet pepper), chopped

1 Potato, peeled and chopped

1 Parsnip, peeled and chopped

3 bay leaves

3 Sprigs Fresh Thyme

1 sprig fresh Rosemary

2 teaspoons salt

Black Pepper

2.2L/80fl.oz Water


1. Place all the ingredients in a large saucepan, bring to the boil then lower the heat and simmer for 45 minutes.

2. Allow to cool then strain and discard the vegetables. Use immediately or freeze in rigid plastic boxes.


Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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