Makes 36 ice cubes
2 teaspoons oil (any)
1 onion, finely diced
2 garlic cloves, crushed
3 large sticks of celery, finely diced
3 small carrots, grated
1 large zucchini, grated
1 tomato, diced
2 bay leaves
4 sprigs of fresh thyme
4 sage leaves
1 small handful of fresh parsley (stalks and leaves), chopped
Use one stock cube per cup (250mL) of water.
You should be able to use any vegetables you have, but avoid starchy vegetables like potatoes.
Heat the oil in a saucepan over medium heat. Add all the veggies and herbs, stir well, then clamp the lid on the saucepan and let the mixture stew for about 20 minutes (you may need to stir it occasionally to stop it from sticking on the bottom of the saucepan) or until everything is very soft and pulpy.
Remove the bay leaves and thyme sprigs. Let the mixture cool for 10 minutes then pour it all into a blender and blitz until it becomes a smooth paste.
Spoon tablespoons of stock into ice cube trays and freeze! When you need some stock, simply take a cube out of the freezer and dissolve it in the required amount of water.