Vegetable Stock


Celery sticks – 3 roughly chopped
Onion – 1 large peeled and chopped
Parsnip – 1 chopped
Carrot – 1 chopped
Light soy sauce – 2 tbsp
Bayleaf – 3
Rosemary – 1 sprig
Thyme – 1 sprig
Pepper –  1 tsp fresh and ground
Salt to taste
10 cups of water


In a large pan or a stock pot add all the ingredients and bring to boil.

Lower the heat and simmer for 30 to 45 minutes. stirring occasionally

Strain the vegetables and the stock is ready to use.




Categories: Condiments

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