Vegetable Stock

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This is elimination diet and vegan friendly and is from Gwyneth Paltrow’s cook book “It’s all good“.

Makes 12 cups

  • 1 large yellow onion peeled and roughly chopped
  • 2 large carrots
  • 1 stalk celery roughly chopped
  • 1 large leek washed and roughly chopped
  • 3 garlic cloves peeled and hit with the side of a knife
  • 3 sprigs of italian parsley
  • 4 sprigs of fresh thyme
  • 2 sprigs of fresh tarragon
  • 1 bay leaf
  • 1 teaspoon coarse sea salt
  • 1 teaspoon black peppercorns
  • 3 quarts of water.

Put everything in a pot, bring to the boil and then lower and simmer for 45 minutes. Let the stock cool and strain into a container, throw away the solids. This will last for a week in the fridge or 6 months in the freezer.

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