Vegetable stock

Vegetable stock

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(1 ratings)

Prep: 5 mins Cook: 2 hrs


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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  • 2 leeks, cut into chunks



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



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  • 2 garlic cloves, bashed
  • 1 star anise
    Star anise

    Star anise

    star an-eese

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


  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.

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Comments, questions and tips

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4th May, 2018
Too much wine, the stock is sour. This recipe needs more water
19th May, 2020
There is no wine in the recipe?
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