HOMEMADE VEGETABLE STOCK

INGREDIENTS

500 g diced vegetables which include:

• 1 courgette

• 1 stalk of celery

• ½ onion

• 2 carrots

• 1 small potato

• 150 g salt

• 1 tbs olive oil

METHOD

• Heat a pan put the olive oil and cook the diced vegetables for about 10 minutes, stirring often

• Add the salt and cook for a further 10 minutes

• Blend in your mixer

• Put the vegetables back into the pan and cook for 5 minutes

• Pour the vegetable paste onto a dish covered by a large piece of baking paper

• Flatten it with a spoon

• Freeze for 12 hours

• Cut into cubes and save in a container in the freezer