Just to keep the ball rolling…

Super-duper soup stock

1 large onion
2 carrots
2 leeks
few sticks celery
1 potato
1/2 cabbage
1 t minced garlic
3 T tomato paste
black pepper
salt
herbs – rosemary, basil, parsley, bay leaves, oregano, other fresh or dried herbs or one sachet bouquet garni

Chop/grate vegetables up until they are really small and cover with lots of water. Simmer for 45 minutes and season to taste with herbs, garlic and tomato paste. Strain. Stock can be frozen until it is needed.

Tips:
Freeze stock in an ice cube tray and use one or more cubes to add quick flavour to meals such as rice and curry.
Almost any vegetables can be substituted in any quantities for the vegetables in this recipe.

Morbid: vegetable soup coming soon, I promise! (with barley!)

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