Vegetable stock

Vegetable stock

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Prep: 5 mins Cook: 2 hrs

Easy

1 litre

This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per 100ml

  • kcal42
  • fat0.1g
  • saturates0g
  • carbs2g
  • sugars1.7g
  • fibre0.3g
  • protein0.2g
  • salt0.07g
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Ingredients

  • 4 celery sticks, cut into chunks
  • 2 leeks, cut into chunks
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 carrots, cut into chunks
  • 1 onion, skin on, cut into quarters
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, bashed
  • 500ml white wine
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 5 peppercorns
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Method

  1. Tip everything into a large saucepan with a pinch of salt then cover with 1½ litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.

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