Serves: Just under 3 litres
- 2 tbsp. coconut oil
- 2 red onions (cut into quarters)
- 3 garlic cloves (unpeeled)
- 1 celery stick (chopped)
- 3 carrots (chopped)
- 2 leeks (chopped)
- 1 fennel bulb (chopped)
- 4 bay leaves
- 15 parsley stems
- 6 back peppercorns
- 1 tsp sea salt
- Using a large pot, melt the coconut oil over a medium heat.
- Add the celery, onion, garlic, carrot, leek and fennel.
- Saute for about 5 minutes (until slightly soft).
- Add the bay leaves, parsley stems, pepper, salt and 3 litres of water.
- Bring to a boil and then turn down the heat so that it is very low, cover and gently simmer for around an hour.
- Using a sieve, strain the stock and leave to cool.
- Divide stock between your containers and either place in the fridge or freezer.
Recipe by Haleo at https://www.haleo.co.uk/wordpress/homemade-vegetable-stock/
3.2.2925