Serves: Just under 3 litres
 
Ingredients
  • 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
Instructions
  1. Using a large pot, melt the coconut oil over a medium heat.
  2. Add the celery, onion, garlic, carrot, leek and fennel.
  3. Saute for about 5 minutes (until slightly soft).
  4. Add the bay leaves, parsley stems, pepper, salt and 3 litres of water.
  5. Bring to a boil and then turn down the heat so that it is very low, cover and gently simmer for around an hour.
  6. Using a sieve, strain the stock and leave to cool.
  7. 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/