I made a batch of Bron's Spanish Vegetable Stock on the weekend, gosh it smelled good cooking!!! it turned out the most amazing radioactive green though LOL. i used it today in my pumpkin soup and got heaps of compliments so not sure if it was the stock ;) (there was nothing else special about the soup, it was literally butternut pumpkin, sweet potato, carrot, potato, red lentils, the stock and water!)
Bron's Spanish Vegetable Stock
2 cloves garlic
handful flat parsley
1 small turnip
1 sticks celery including leafy part
1 onion (I weighed all these ingredients and it all weighed 820g)
Place them all in THX and blitz 7-10, then add 200g salt and 20g olive oil and program 30 mins, 100º, speed 2 & 1/2.
Then blitz 7-10 for 30 seconds and store in fridge in a jar.