Ingredients:

• 3 stalks celery including leaves
• 1 tomato
• 1 onion
• 3 gloves of garlic
• 1 zucchini
• 1 carrot
• mixed herbs
• 3/4 cup rock salt (or as desired)
• 1 tbs oil

Method:

1. Place finely chopped herbs and vegetables in a large saucepan over medium heat.
2. Sprinkle over salt and add oil.
3. Stir regularly for 15 – 20minutes
4. Simmer for a further 15- 20 minutes or until liquid reduces
5. Remove from heat, and once cooled, puree in a food processor or with a stick blender.

**Store in fridge or freezer for up to 6 months.
**1 tablespoon = 1 cup of liquid stock
**Salt can be reduced but this shortens storage time in fridge. Store in freezer when reducing salt.