About this recipe:An easy vegetable stock recipe. Feel free to use any vegetables you have at hand - the more variety, the better the flavour. Use in any recipes that call for vegetable stock.
1 tablespoon olive oil
1 large onion
2 sticks celery, including some leaves
2 large carrots
1 bunch spring onions, chopped
8 cloves garlic, finely chopped
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 litres water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
Heat oil in a stock pot. Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to the boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?