Paleo Vegetable Stock Recipe

Ingredients (Makes about 1.5 litres)

• 1/2 head of Celery, roughly chopped
• 2 Onions, peeled and halved
• 2 Carrots, peeled and cut lengthways
• 1 Parsnip, peeled and cut lengthways
• 1/4 Turnip, peeled and chopped
• 6 Cabbage leaves
• 1 Leek, trimmed and split lengthways
• Parsley stalks, small bunch
• 4 Peppercorns, black
• 3 Bay leaves

Directions

1. Place all ingredients in a large heavy-based pot with 6 litres of water, bring to the boil over a high heat.
2. Reduce heat and simmer for 2 hours or until reduced to about a third.
3. Strain through a colander or sieve and leave to cool.

Keeps in the fridge for 5 days or freeze.