Easy vegetable stock

Easy vegetable stock
  • Serves icon for lots of people
  • Time icon Takes 10 min to prepare, 45 minutes to cook

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


  • 2 carrots
  • 2 onions
  • 2 celery sticks
  • 1 leek
  • A few bay leaves
  • A generous pinch of black peppercorns
  • A small bunch of fresh parsley


  1. Put the carrots, onions, celery sticks and leek, all roughly chopped, into a large pan with the bay leaves, black peppercorns and fresh parsley.
  2. Fill the pan with water to cover well, then bring to a gentle simmer – the water should barely bubble.
  3. 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.

delicious. tips

  1. Use this stock to make one of our scrummy soups


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.