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Vegetable stock

By Nikki K on 27th Jul, 2014

Vegetable stock


Makes about 800ml of vegetable stock.

  1. Roughly chop the carrots, onions leek and celery into small chunks of similar size.
  2. Place all ingredients into a large saucepan. Put a lid on and bring to the boil.
  3. Skim any bubbles that have formed from the impurities when it boils, and then reduce to a gentle simmer
  4. Simmer, uncovered for 30 minutes.
  5. Strain the stock with a sieve to remove the vegetables and herbs, then let it cool.
  6. Once cool enough place in appropriate container in the fridge or freezer.

Recipe Notes

  • If you want to make more than 800ml of vegetable stock simply increase all the ingredient quantities proportionately.
  • It is fine to adjust the proportions of the four main vegetables depending on what you have or what you want to use it for (e.g. more carrot for a carrot and coriander soup stock base).
  • Use the vegetable stock as the base for all kinds of soups, risottos and stews, including the super-healthy tomato and lentil soup and the wonderful Moroccan prawn and potato hotpot.
vegetarian  / vegetable  / stock  / soup  / gluten free
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