All stocks make 2-3 lt. Allow stock to cool after cooking and freeze in convenient portions. Use throughout the week in recipes as required.

Vegetable Stock (5 minutes preparation & 40 minutes cooking)

• 2 leeks
• 2 onions
• 2 carrots
• 4 celery sticks
• 2 large ripe tomatoes (optional)
• fresh herbs, bay leaves, peppercorns, parsley stalks
• cover with approx. 2 lts water

Roughly chop all ingredients and place in a large saucepan. Cover with water, bring to the boil and simmer gently for 40 minutes.
Remove from heat and strain soup mixture into a clean jug, pressing the vegetables with a wooden spoon to extract all flavour. Use vegetable stock as required.

• 1 kg chicken bones
• 1 onion
• 1 carrot
• 1 stick celery
• bay leaves, peppercorns and other herbs
• water to cover

Roughly chop all ingredients and place in a large saucepan. Cover with water, bring to the boil and simmer gently for 2 hours, occasionally skimming the surface if necessary.
Remove from heat and strain soup mixture into a clean jug. Allow to cool and refrigerate. Skim off the surface fat and use stock as required.

• 3 kg beef bones
• a little oil for brushing beef bones
• 2 carrots
• 2 large ripe tomatoes (optional)
• bayleaves, peppercorns, parsley sprigs
• water to cover

Preheat oven to 220°C. Roast beef bones for 30 minutes. Turn the bones and add chopped vegetables. Brush with oil and bake for a further 30 minutes. Transfer to a large saucepan. Add peppercorns, bayleaves, parsley and water to cover. Bring to the boil and simmer gently for 3 hours.
Remove from heat and strain into a jug. Skim off the surface fat and use stock as required.

Curried Carrot Soup (10 minutes preparation & 10 minutes cooking)

• 5 large carrots, washed and chopped
• 1 large potato, peeled and chopped
• 5 cups vegetable or chicken stock
• 1 onion, sliced
• 4 cloves of garlic
• 1 teaspoon olive oil
• a taste of sea salt & cracked black pepper
• 2 teaspoons mild curry powder

Heat oil in a large pot and saute onion until translucent. Stir through curry powder and cook for 1 minute. Add remaining ingredients and bring to boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat. Puree in a blender until smooth, adding extra water if necessary. Reheat and serve with toasted oven bread.

Creamy Vegie Soup (15 minutes preparation & 20 minutes cooking)

• 250g pumpkin, peeled and cut into small chunks
• 1/2 cauliflower, cut into florets
• 1 zucchini, chopped
• 1 large onion, diced
• 2 large potatoes, peeled and diced
• 6 cups chicken or vegie stock
• 100mls whipping cream