Ingredients
- 2 garlic (cloves)
- 1 tomato
- 1 potato
- 1 bay leaf
- 1 sprig parsley
- 240 ml water
- 10 ml safflower oil
- 1 gr black pepper
- 1 slice onion
- 1 slice carrot
- 1 slice stalk celery
- 1 slice turnip
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Makes 2 litre . Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.
