Stock and Broth - economical tip here

Lots of recipes call for low sodium broth or stock - not easy to source at supermarket but really easy to make your own.

Good base for broth is:

Onions
Carrots
Celery
herbs and seasonings - a bay leaf or two is great, mixed herbs or your favourite dried herbs can be added.

optional extra veges - Celeriac, parsnip, mushrooms etc. (Cabbage most people agree has too strong a flavour for a nice broth). Beans and potatoes are also useful.

put them in a pot and boil for 30-60 minutes and strain. - Keep in fridge for a few days or freeze in iceblock trays and keep cubes of stock in your freezer.

You can reserve the solids and mix with some of the broth to make a soup.

Useful economical tip from Chef AJ writer of "Unprocessed" - keep your (clean) vegetable peels and trimmings (anything not decayed) and add to a ziplock bag in the freezer, when you have enough use those to make a stock, strain and discard the solids. You can use the tops of carrots and leaves of celery etc.