Vegetable stock - quick version

Ingredients

• 1 Brown onion - large unpeeled
• 2 Garlic cloves unpeeled
• 1 Carrot large unpeeled
• 2 Celery sticks leaves removed
• 2 Medium sized tomatoes finely diced or tomato paste
• 1 stem Parsley fresh
• 1 L Water

Instructions

1. 1

   Do not peel the vegetables including the onion but wash the carrot and celery and tomatoes if not using tomato paste

2. 2

   Finely dice the tomatoes and set aside.

   
   

   Chop the vegetables into medium/small size pieces or process to small pieces in food processor

3. 3

   Put water into a large pot and bring to a boil

   
   

   Add all the vegetables (but not the tomatoes) to the pot and reduce heat to simmer

   
   

   Cook for another 10 to 15 minutes to extract the flavours from the vegetables then add the diced tomatoes or 2 Tbsp of tomato paste and simmer for another 5 minutes. Note: if you have time simmer longer to extract the maximum flavour.

   
   

   Strain through a fine colander or sieve

   
   

   Taste stock and season with salt and black pepper to taste

   
   

   Stock is now ready to use as required