Homemade Vegetable Stock

Ingredients

• 1 large onion
• 2 garlic cloves
• 2 large carrots
• 1 big stick of celery
• 1-2 cups chopped cabbage
• 5-6 mushrooms
• 2 bay leaves
• a sprig of fresh thyme
• olive oil
• zucchinis, eggplants, peas, peppers, leeks

Instructions

1. 1

   Coarsely chop all the vegetables.

2. 2

   Heat a good splash of olive oil in a cooking pot over high heat.

3. 3

   Add the onion and cook until softened. Add the remaining ingredients and cook for 3-4 minutes until they soften slightly.

4. 4

   Pour in 2 liters of water and season with a bit of salt and pepper.

5. 5

   Once it starts to boil, reduce heat to medium-low and with the lid on leaving it slightly open on the side, simmer for about 45 minutes.

6. 6

   Remove from heat and let the stock cool down. Then pass through a sieve and discard the vegetables.

7. 7

   Store the stock in glass jars in the fridge for 5-6 days or in silicone muffins pans in the freezer.

8. 8

   Use in soups, stews, and sauces.