Vegetable Stock


  • 3 tomatoes (diced)
  • 1 stick celery (diced)
  • 8-10 button mushrooms
  • 1 tbsp black peppercorns
  • 3 garlic cloves, crushed but whole
  • 1 bulb of fennel (diced)
  • 1/2 an onion (diced)
  • 1/2 a leek (diced)
  • 1 carrot (diced)
  • 4 fresh parsley stalks (roughly chopped)
  • 1 tbsp olive oil


Heat the olive oil in the stockpot over a medium heat and add the onion, fennel, leek and carrot. Allow to sweat for 2-3 minutes.

Add enough water to cover the vegetables generously and turn the heat up to high.

Add the tomatoes, mushrooms, celery, peppercorns, parsley and garlic and stir. Cook at a rolling boil for 15 minutes.

Sieve the stock and discard the chunky bits. It will keep in the fridge for three days or can be frozen in batches.

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