1 tbsp olive oil
2 carrot, diced
1 tbsp garlic infused oil
about 10 black peppercorns
2 stick celery, diced
3 tomatoes, diced
3-4 fresh parsley stalks, roughly torn
Chives, small bunch
To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat.
Add the carrot and celery and sweat for 2-3 minutes.
Add enough cold water to generously cover the vegetables and turn up the heat to high.
Add the garlic oil, peppercorns, tomatoes and parsley and stir together. Bring to the boil and boil gently for 15 minutes.
Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use.
The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use.
Recipe adapted from: Good Food