• 200g or 2 medium sized celery sticks
• 2 carrots
• 1 onion
• 1 tomato
• 1 zucchini
• 1 handful mushrooms (or soak 2 Shitake mushrooms)
• 1 clove garlic
• 1 bay leaf
• Few leaves basil, sage & rosemary
• 1 bunch parsley
• 200g rock salt
• 1 tbs olive oil

Directions:

1. Wash and roughly chop all the vegetables.
2. Place all vegies together in pot (with minimal water as the juices from the vegies will provide enough moisture) & cook until soft, then puree.
3. Add salt and oil then simmer for another 20 minutes.
4. Puree again.
5. Allow to cool.
6. Store in glass container in the fridge for up to 4 months.
7. Dilute approximately 1 Tbsp of stock concentrate to 1 cup of water.  If using 4 cups of stock, 3 tablespoons of concentrate is usually enough.

Note

• The puree will be salty.  This will help in the concentration and preservation of the stock.
• The stock will last approximately 3 months in the fridge.  Alternatively, place the stock in ice cubes and store in the freezer for use when needed.