The soup bar lewis sara

Vegetable stock Adapt and vary this recipe to use a mix of vegetables that you have but avoid starchy root vegetables such as potatoes, parsnips or turnips as they will make the stock cloudy.

Makes: about 850 ml/1½ pints Prep: 10 minutes Cook: 55 minutes * 1 tbsp olive oil * 1 onion, quartered * 2 carrots, thickly sliced * 2 celery sticks, thickly sliced * 1 leek, thickly sliced * 115 g/4 oz button mushrooms, sliced * 2 tomatoes, diced * 1 bouquet garni * ½ tsp black peppercorns * 1.2 litres/2 pints cold water