Gluten-Free Homemade Vegetable Stock

Ingredients:

2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, smashed
1 leek, cleaned and chopped
1 bay leaf
1 teaspoon whole peppercorns
8 cups water
Salt to taste

Instructions:

Place the chopped onions, carrots, celery, leek, and smashed garlic in a large stockpot.

Drop in the bay leaf and whole peppercorns.

Pour in 8 cups of water.

Place the pot over medium-high heat and bring the mixture to a boil.

Once it boils, reduce the heat to low and let the stock simmer, uncovered, for about 1-2 hours.

After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a clean container. Discard the solids.

Season the gluten-free homemade vegetable stock with salt to taste.

Let the stock cool completely before storing it in airtight containers. You can refrigerate it for a few days or freeze it for longer storage.

This gluten-free homemade vegetable stock is a versatile base for soups, sauces, and other vegetarian dishes. Enjoy your homemade stock!