Great to be frozen in small freezer containers (I do use the big yogurt pots). Ideal for homemade soups and risotto.
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Egg-free; Fat-free; Vegetarian; Vegan
2 medium potatoes, peeled
2 medium onions, peeled
2 fresh carrots
1 stick of celery
2 tomatoes, peeled
1.5 litre (2 pints 13fl oz) cold water
1. Peel the tomatoes placing them in boiling water for 1 minute. Wash, clean and coarsely chop all the vegetables.
2. Place all the vegetables in a large pan and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
3. Boil for about 45 minutes over low heat. Let cool the stock then strain and pour into freezer containers.