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  Organic Restaurant in Koh Samui, Thailand . Vegetable Stock  

Vegetable Stock

Home-made stocks are far more flavoursome than those you find on the supermarket shelves, and more nutritious as well. Making your own stock also allows you to adjust the flavours by adding your favourite combinations of herbs and spices. Make a big batch and store in the freezer in different size containers to use as needed.

Water    5 litres
Carrot, roughly chopped, 3 x medium size
Onion, roughly chopped, 3 x medium size
Leek, roughly chopped, 2 x medium size
Celery, roughly chopped, ½ large bunch
Bay leaf dried, 3 leaves
Pepper corn, fresh, 1 tsp
Garlic, 5 cloves
Star Anis, ½ tsp
Cardamom pods, 1tbsp

Place all ingredients in to the pot and let it simmer for about 90 minutes
Strain the stock trough a fine strainer, squeezing the vegetable to extract the flavours.