Homemade Vegetable Stock

1 Leek
1 Onion
1 Bunch Parsley
2 Carrots
2 Turnip Cabbage
2,5 L Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Nutmeg
Some Olive Oil


Start by roughly chop the vegetables followed by frying the onion, carrots, turnip cabbage and the white part of the leek in the olive oil for about 5 minutes on medium heat.

In the next step, you can add the water plus the other ingredients and cook the stock for 90-120 minutes on low heat.

After that time you only need to sieve the stock so you can use it directly for your soup or put it in the freezer for another time.