ROASTED VEGETABLE STOCK

  GF  WF  DF  SF  VEG

MAKES 1–1.25 LITRES (35–44 FL OZ/4–5 CUPS)

A stock with a savoury flavour punch is the key foundation for scrumptious soups, especially delicate summer soups. Proportions don’t need to be to the lettuce, oops, letter – just throw in what you have and create a melting pot of goodness. Use top-quality veg and be bold with healing seasonings.

2 large onions, skin on, quartered or thickly sliced

2 parsnips, rinsed and roughly chopped

2 celery stalks, roughly chopped

1 leek, roughly chopped

3 garlic cloves, skin on

1 red capsicum (pepper), quartered and seeded

2 roma (plum) tomatoes, halved

extra virgin olive oil, for drizzling

55 g (2 oz/1 small bunch) flat-leaf (Italian) parsley

4–5 thyme sprigs

2 bay leaves

1 teaspoon whole black peppercorns

80 ml (2½ fl oz/¹/₃ cup) apple cider vinegar

filtered water, to cover

Preheat the oven to 200°C (400°F).

Put all the vegetables in a roasting pan and splash with the olive oil, tossing to coat.

Roast for 45 minutes, stirring often. You may have to remove the vegetables that cook faster as they are ready. Once all the vegetables are cooked, transfer them to a large stockpot or flameproof casserole dish over medium heat on the stovetop. Add the herbs, peppercorns and apple cider vinegar, then add filtered water to cover and bring to the boil. Reduce the heat to low and simmer for 1 hour.

Strain through a muslin- (cheesecloth-) lined sieve, store in an airtight container in the fridge and use as needed.