- 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.