Ingredients
2 onions, quartered
2 carrots, quartered
4 tomatoes, halved
1 leek, quartered
2 tbsp rice bran oil
2 celery sticks with leaves, chopped
6 button mushrooms, sliced
6 sprigs parsley
2 Bay leaf
3 sprigs thyme
3 black peppercorns
½ tsp SIDS CRAZY SALT
Directions
Preheat oven to 200°C. Put onions, carrots, tomatoes and leek in a roasting pan. Drizzle with oil then roast for 30 minutes.
Transfer the vegetables to a large stockpot and add enough water to cover them by 2 cm. Add SIDS CRAZY SALT and the remaining ingredients then slowly bring to the boil, skimming off any scum that comes to the surface. Simmer for 2 hours, topping up with water to keep vegetables submerged.
Strain through a sieve lined with muslin and discard the solids. Allow the stock to cool.
Freezing: Pour the stock into rectangular molds, 200 ml each, for ease of storage. That way, once frozen, you can put them in a clearly marked plastic container with a lid.
