Ingredients Jump to Instructions ↓

  1. 2 heads of celery

  2. 2 large onions

  3. 2 carrots

  4. bunch of parsley stalks

  5. 10 cups water

  6. Clean and prepare the vegetables, chop coarsley and boil in the water for 30

  7. mins. Leave to cool, then puree the mixture and pass it through a sieve. Discard the vegetable debris and store the stock in a sealed container in the

  8. frige.

  9. Note: It will keep happily for a couple of weeks, or may be frozen for up

  10. to 3 months. Indicators of V and P, meaning Vegan and Complete Protein.

  11. Source: The New Vegetarian by Colin Spencer--'


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