Roasted Vegetable Stock
A delicious rich, roasted vegetable stock. The perfect base for your homemade soups.
Servings Prep Time
2 cups (500ml) 10 minutes
Cook Time
1 hour 30 minutes
Servings Prep Time
2 cups (500ml) 10 minutes
Cook Time
1 hour 30 minutes
Ingredients
  • 2 Red onions, chopped
  • 1 Brown onion, chopped
  • 3 Shallots, chopped
  • 6 Garlic cloves, peeled
  • 1 Large courgette/zucchini, chopped
  • 2 Celery sticks, chopped
  • 3 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
  • 1 tablespoon Fresh parsley
  • 2 Bay leaf
  • 2 tablespoons Apple cider vinegar
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Place all the vegetables in a roasting dish. Season well with salt and pepper and mix with the olive oil.
  3. Roast for 30 minutes until soft and slightly brown.
  4. Place the roasted vegetables in a pot with the parsley, bay leaf and apple cider vinegar. Pour in enough water to cover the vegetables. I used just over 3 cups (750ml).
  5. Bring the stock to the boil then reduce to a low heat and simmer for an hour. Then, strain through a fine sieve or a nut milk bag. Use immediately or allow to cool and freeze for later.