- Roughly chopped vegetables such as fennel, celery, onions, leek, and carrots.
- Add cherry tomatoes and garlic.
- Herbs and spices - bay leaf, rosemary, parsley, chilli, dried mushrooms.
- Place ingredients in a pot, cover with water, bring to the boil and then simmer for 2 hours.
- Strain and store the liquid, discard the solids.
Vegetable stock will keep in the fridge for a week and the freezer for 3 months.