Vegetable, lemon and herb stock
Ingredients
- 3 tbsp olive oil
- 1 large spanish onion, washed, diced peel on
- 1 head of garlic, washed, cut in half peel on
- 6 celery stocks, largely chopped
- 4 carrots, largely chopped
- 1 cup fresh mushrooms
- 1 cup fresh spinach
- 1 sweet potato, washed and largely chopped peel on
- 1 large fennel bulb, largely chopped
- ½ lemon
- 10 sprigs parsley
- 10 sprigs dill
- 1 bay leaf
- 2 tbsp pepper corns
- 2-3 litres of water
Directions
- In a large pot heat the olive oil on medium high. Add in the onions, garlic, celery, carrots, mushrooms, spinach, sweet potato and fennel.
- Cover the vegetables with water. Place in the lemon, parsley, dill, bay leaf and pepper corns. Bring up to a boil, and then lower to a simmer. Allow to simmer for 2-3 hours.
- Strain the stock and discard of the vegetables. Allow to cool completely then refrigerate for up to 3 days or freeze.
