How to make fresh vegetable stock

Fresh stock is easy to make and tastes much better than the salty stuff from a cube

How to make fresh vegetable stock

Follow this recipe, then try our scrummy

spinach and lentil soup

, or

browse all our soups


Put 2 carrots, 2 onions, 2 celery sticks and 1 leek, all roughly chopped, into a large pan with some aromatics such as bay leaves, black peppercorns and fresh parsley.

Fill the pan with water to cover well, then bring to a gentle simmer – the water should barely bubble. Cook for 30 minutes to 1 hour, removing any scum that forms on the surface, then strain and set aside to cool.

Divide among freezer bags, then freeze for up to 6 months.





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