- Extra Virgin Olive Oil (2 Tbsp)
- Leek (1)
- Fennel Bulb (1)
- Carrot (3)
- Celery (2 stalks)
- Tomato (2)
- Garlic (2 cloves)
- Bay Leaves (2)
- Parsley (1 bunch)
- Rosemary (1 sprig)
- Dried Thyme (1 handful)
- Pink Himalayan Salt (2 Tbsp)
Cut up all the herbs and vegetables.
Heat the oil in a large pot on medium-high heat.
Add all the vegetables, herbs and salt and stir thoroughly.
Reduce the heat to low and place a lid on the pot.
Cook for 45-60 mins or until all the vegetables are nice and soft, whatever comes first.
Remove the lid and cook for a further 5 minutes until the stock is nice and thick.
Leave the stock to cool and then blend it all up with a stick blender.
The stock can be frozen for future use, using a ratio of 1 Tbsp of stock for each cup of water (I freeze mine in an ice cube tray for ease of use).
How this recipe promotes a healthy gut
When you buy vegetable stock at the supermarket there is of course some vegetables in the mix, but they are likely to be sitting in a not so nice concoction of MSG, "natural flavourings", sugar and/or many other things. When you make your own stock at home you are keeping these extra chemicals out, which your body will thank you for.