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

Ingredients

  • 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

Method

  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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine