Directions

1. Place all ingredients in a large pot. Bring to simmer over high heat, then reduce heat to low and simmer for 2 hours without a lid. The water should not be bubbling, it should just simmering gently. Stock should reduce by about half.
2. Strain, pressing the juices out of the vegetables. You should have 2 litres (4 cups) of stock. If you have much more than this, return the strained liquid into the pot and simmer to continue to reduce.
   How to use: Use in place of store-bought stock in any recipe – 1:1 ratio.
3. Stock keeps in the fridge for 5 days, or freezer for 3 months. I usually freeze in 1 cup portions in jars, small ziplock bags (freeze flat for efficient use of space and faster defrosting) or in plastic containers.

**If I'm making immunity-boosting soups then I also love to throw in ginger, garlic and turmeric for their anti-inflammatory and anti-viral properties.

***The quantity of salt used is to make a lower salt stock as we want to keep salt levels lower to help release toxins and fats. We do need some quality salt and minerals in our diet so adjust for personal flavour.

Thanks to Recipe Tin Eats for the inspiration for this recipe. (Nagi's recipes for essentials are always spot on.)