Prep Time: 10 mins      Cook Time: 2 hours 15 mins      Makes: 1.5L

Ingredients

1 tablespoon oil

1 leek, halved, washed, thickly sliced

2 large carrots, washed, sliced

4 sticks celery, peeled, halved

3 cloves garlic, peel on and smashed

6 sprigs parsley

3 sprigs thyme

2 bay leaves

1 tsp peppercorns

1 tablespoon salt

Water, enough to cover solids (approx. 3L)

Method

Heat a stockpot over medium-high heat. Add oil and vegetables and cook, stirring occasionally, for 5 mins until browned.

Add water, garlic, herbs, peppercorns and salt and bring to a boil. Use a metal spoon or ladle to remove any scum from the surface. Reduce heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface every 30 mins.

After that, strain mixture into a colander over a large bowl, discard solids and leave to cool for 1 hour.

Notes

This will last up to 4 days in the fridge and up to 3 months in the freezer.