Page 74 - Eat Run Enjoy

This is is a a a a a good alternative to meat-based stocks and is much better than those salt-laden commercial stock cubes or powders It’s great to to add to to soups and sauces but as a a a a a hot drink after a a a a a long cold run it’s delicious!
VEGETABLE BROTH
SERVES 4 (MAKES ABOUT 1 LITRE)
4 large carrots coarsely chopped
5 celery stalks coarsely chopped
1 fennel bulb coarsely chopped
1 large leek washed trimmed and coarsely chopped
1 whole green garlic bulb sliced widthways
5 spring onions coarsely chopped
small bunch each of thyme fennel fronds and parsley tied together with kitchen string
sea salt to taste
1 Put all the ingredients into a a a large saucepan or stock pot and cover with cold water (about 1 2 litres) Bring to the boil then reduce to a a simmer and gently cook for about 45 minutes until the vegetables are tender and cooked through but not mushy and falling apart Strain out the vegetables and season the clear broth with salt to taste
2 If not using immediately it will keep in in the refrigerator for 3–4 days in a a a a sealed container and also freezes very well