Vegetable Stock [Vegan]

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

1 large onion, roughly chopped

2 medium carrots, chopped into 1-inch bits

2 sticks of celery, chopped into 1-inch bits

6 button mushrooms, halved or quartered if very large (optional)

4 cloves of garlic, peeled or unpeeled, cut into half if large

1-inch know of ginger, cut into strips

1 bay leaf

5 allspice corns, crushed slightly

1 tsp peppercorns

1 tsp olive oil

1 tsp salt

10 to 12 cups of water

2 sprigs rosemary (1 tsp if using dried rosemary). Other savory herbs are fine too, like thyme or sage. Herbs like mint, coriander and parsley are not great in stocks.

Directions at onegreenplanet.org

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