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Vegetable Stock

Makes about 20 cups

Prep time: 10 mins
Cook time: 4 hrs

2 Yellow Onions, quartered but not peeled
4 Carrots, roughly chopped but not peeled
4 Stalks of Celery, roughly chopped
2 Tomatoes, halved
6 Cloves of garlic, not peeled and left whole
2 Tbsp of Olive Oil
Small handful of Parsley
Few Peppercorns
Healthy Pinch of Salt
1 Small Dry Bay Leaf


1) Preheat your oven to 425 degrees, add the veggies onto a baking sheet, toss with some oil and salt and roast the veggies for 25 minutes.

2) Add the roasted veggies to a large pot along with the parsley, peppercorns and bay leaf and 20 cups of water. Bring to a boil, reduce the heat down to as low as possible, pop a lid on the pot and slowly simmer for about 3 to 4 hours.

3) Allow to cool before straining and storing.

Recipe By: Laura Vitale