Vegetable Stock

Ingredients -


1 tbsp vegetable oil
1 cup onion, sliced
1/2 cup leeks, white part only and sliced
1/2 cup celery stalk, sliced
1/2 cup tomatoes, sliced
4 pieces garlic cloves, crushed
1 piece dry bay leaf
1 tsp whole cloves
2 liters fresh cold water
salt to taste

Procedure -

Heat the vegetable oil in a medium heated stock pot.  Saute the onion and leeks in the vegetable oil for a few minutes. Add celery and garlic and saute until translucent. Add water, tomato slice, dry bay leaf, whole cloves and salt and simmer for 30 minutes. Strain through fine strainer, pressing on vegetables to release as much liquid as possible. Cool and store properly.
Note - This stock is used primarily for vegetarian and fish items.Bell peppers should never be added to vegetables stock.