4–5 carrots, chopped (yield = 400g / almost 3 cups)
bunch of parsley, chopped
1000ml (2 pints) water
few sprigs of thyme, stems removed
1 bay leaf
2 tablespoons tomato paste
1 teaspoon sweet smoked paprika
2 teaspoons sea salt
Heat 2 tablespoons of olive oil in a large stockpot. Add the onions and cook until they’re soft, some browning is okay. Stir in the carrots, celery, leeks. Toast for 30 seconds, then add water, parsley, thyme and bay leaf.
Stir in the tomato paste, paprika and salt. Bring to a boil, lower heat to low-medium and let simmer, covered, for an hour.
Drain into a bowl or jar using a fine mesh sieve.
Either discard the vegetables or locate the bay leaf, remove it, then puree the vegetables in a blender. Freeze mixture in ice cube or muffin trays; once frozen place all stock cubes in a bag and keep frozen for up to 3 months.
Keep vegetable stock in the fridge for up to three days or freeze up to three months.