Vegetable stock
1 litre
Easy
Prep:
Cook:
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
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Showing items 1 to 3 of 6
- 4 celery stickscut into chunks
- 2 leekscut into chunks
- 2 carrotscut into chunks
- 1 onionskin on, cut into quarters
- 2 garlic clovesbashed
- 1 star anise
- 5 peppercorns
- bouquet garniof 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
Nutrition: per 100ml
- kcal42
- fat0.1glow
- saturates0g
- carbs2g
- sugars1.7g
- fibre0.3g
- protein0.2g
- salt0.07g
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.
