Homemade Vegetable Stock

Wondering what are those? Homemade vegetable stock for my prince! No salt & no MSG added! Healthy recipe just for him!

I got this recipe from Baby Center. I found it very rich in flavour and even my prince said "NICE".

Annabel Karmel's homemade vegetable stock.

It’s easy to make a homemade vegetable stock that will keep in the fridge for up to a week. Use this to form the basis of your purées, rather than relying on salt-filled, shop-bought stock cubes.

• Preparation: 10 minutes
• Cooking: 1 hour 10 minutes
• Makes 850ml (29fl oz)
• Provides beta-carotene, folate and potassium
• Suitable for freezing

Ingredients
1 onion, peeled
1 garlic clove, peeled and roughly chopped
2 large carrots, peeled
1 large leek, washed
1 stick celery
1 tbsp olive oil
850ml (29fl oz) water
1 sprig of parsley
1 sprig of thyme (optional)
1 bay leaf
4 peppercorns

Method
Roughly chop all the vegetables. Heat the olive oil in a large, thick-bottomed pan and add the vegetables and garlic. Sweat the vegetables in the oil without colouring for 5 minutes – cover with a lid if you like.

Add the cold water and bring to the boil. Add the herbs, bay leaf and peppercorns. Reduce the heat, cover and simmer for 1 hour.

Leave to cool for a couple of hours, then strain through a sieve. Squeeze remaining juices out of the vegetables by pushing them down in the sieve with a potato masher.