Vegetable Broth

Use this as a base for making soups.

Ingredients

• 1 onion, peeled
• 1 potato, peeled
• 1 tomato
• 1 carrot, peeled
• 1/4 white pumpkin (lauki), peeled
• 2 stalks celery (optional), chopped
• 1 tsp butter
• 4 peppercorns
• 1/4 tsp fresh dill leaves, chopped
• salt to taste

Method

In a large pot, add the vegetables and enough water (about 3 litres) to completely cover them. Boil and then reduce heat to simmer for 15 minutes. Stir and then simmer on very low heat for 1 hour. Skim the stock often. Strain the broth and remove the vegetables. Cool the broth and refrigerate.

Leave in the fridge for up to 3 days or freeze for up to 6 months.