Vegetable Stock

1. 1

   Peel and roughly chop all the vegetables.

2. 2

   Place in a large pan and add enough cold water to cover.

3. 3

   Add the herbs and spices.

4. 4

   Cover the surface with a piece of greaseproof paper and bring to the boil over a medium heat.

5. 5

   Reduce the heat and simmer gently for about 20 minutes.

6. 6

   Remove from the heat and allow to cool, then cover with cling film and leave to infuse in the fridge overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.