Ingredients
2 onions, chopped
2 carrots, chopped
2 ribs celery, chopped
cherry tomatoes, halved
2 cloves garlic, smashed
2 handfuls button mushrooms, sliced
1t black pepper corns
5 cups water
Heat a few tablespoons Avocado or Macadamia Nut Oil over a medium heat.
Add onion, celery and carrot. Cook, covered stirring occasionally until veg are soft and starting to brown a little.
Add remaining ingredients and bring to a gentle simmer.
Cook gently for about an hour or until the stock tastes rich and full. Strain stock and discard vegetable solids.
Use as needed.
Best storage idea is to freeze the stock in a ice tray and use cubes as needed