Homemade vegetable stock

As seen on Clove.

A good vegetable stock is one of the simplest ways to add depth and flavour to your cooking. Made with everyday vegetables and slowly simmered, it forms the foundation for soups, risottos, sauces, and countless other dishes. Once you start making your own, it's hard to go back to store-bought versions.

INGREDIENTS (makes about 2 litres)

2 onion, medium, halved

4 carrots, medium, chopped

2 stalks celery, chopped

1 handful parsley, fresh

1 bunch thyme, small, fresh

3 bay leaves

1⁄2 tbsp salt

1 tsp black peppercorns

1 tsp cloves

1 piece kombu

2.5 l water

METHOD

Roughly chop the carrots and celery then place in a large pot. Peel and halve the onions. Press the cloves into the outside of the onion halves. This will help intensify and infuse the flavours. Add to the pot. Then add the thyme, bay leaves, salt and pepper.

Cover with the water bring to a boil. Reduce the heat to low and simmer gently for 30 minutes.

Strain and discard the vegetables.

Season to taste, adding more salt and pepper as needed. Use as needed for your favourite risotto or soup recipes.

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