|3 large onions|
|4 cloves garlic|
|3 stalks celery|
|30g flat-leaf parsley|
|2 tbsp coconut oil|
|10g fresh thyme|
|2 tsp black peppercorns|
|2 bay leaves|
- Preheat the oven to 200ºC. Quarter the onions and roughly chop the garlic, leeks and celery. Place the vegetables in a roasting pan, dot with coconut oil and roast for 30–40 minutes, or until golden.
- Place the vegetables, herbs, peppercorns and bay leaves in a large pot, fill with 3L cold water, bring to a boil and simmer for 1 hour, skimming off any foam that rises to the surface.
- Line a sieve with muslin cloth and strain stock into a large bowl. Allow to cool. Squeeze all the liquid from the vegetables by twisting the cloth.
- Refrigerate stock and use within 2 days, or freeze.