Homemade Vegetable Stock

    Homemade Vegetable Stock


    126 people made this

    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.

    Serves: 12 

    • 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

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
    2. 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.
    3. Add salt and water and bring to the boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
    4. 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?

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    Reviews (1)


    good and easy to cook - 01 Apr 2013

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