Soups & stews
Vegetable stock
A quick, rich vegetable stock. A decent homemade stock really improves any soup, stew, risotto or sauce. There's no need to be exact with your veg – use up what's left in your fridge. Make a large batch and freeze, ready for use in soups and stews. It will keep for up to a month in the freezer.
Cook's notes
To add to the stock, make your own bouquet garni by tying a bunch of fresh thyme, parsley and bay leaf together with twine or uncoloured string. Or make a dried version by putting dried herbs in piece of cheesecloth and tying with string to seal.
Ingredients
- 2 onions, roughly chopped
- 1 leek, cleaned and roughly chopped
- 3 celery stalks, chopped
- 3 carrots, cleaned and roughly chopped
- 1 garlic clove, crushed or finely chopped
- 1 bouquet garni
- a few black peppercorns
Method
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Step 1
In a large pan, add all the ingredients and bring to the boil. Skim any froth off the top
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Step 2
Reduce the heat to a bare simmer, and cook for 30-45 minutes.
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Step 3
Remove from the heat, strain through a sieve and leave the liquid to cool.