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Vegetable stock

Vegetable stock

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A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per 100ml
HighlightNutrientUnit
kcal42
low infat0.1g
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
  • 2 carrots , cut into chunks
  • 1 onion , skin on, cut into quarters
  • 2 garlic cloves , bashed
  • 1 star anise
  • 5 peppercorns
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

Method

  • STEP 1

    Tip everything into a large saucepan with a pinch of salt then cover with 2 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.

RECIPE TIPS
ADDING FLAVOUR

If you have any mushrooms, tomatoes or fennel hanging around these can be added to the stock for extra flavour. You can also substitute 500ml of water for 500ml white wine for a more complex flavour.

Goes well with

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Overall rating

A star rating of 4 out of 5.3 ratings
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