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


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