Find easy vegetable stock recipes for adding more flavour to soups, risotto, casseroles, gravy and other sauces.
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.
This is a terrific stock with roasted vegetables and caramelised onions as a base. The veggies are then added to a pot with water and herbs and simmered to make a rich, delicious stock. Use a sieve to remove the vegetables and you have two litres of stock. Freeze in ice cube bags to have stock on hand whenever you need it. The cooked vegetables make great baby food!
Use this light stock as a base for delicate soups and sauces, and in risottos and similar dishes. It will keep in the fridge for up to 5 days or in the freezer for up to 1 month.
This is a well-flavoured vegetable stock, that tastes far better than any ready-made version. The roasted vegetables give this stock a wonderful depth in flavour. Feel free to use any vegetables you fancy, but avoid broccoli or cabbage. Use in any recipe that calls for vegetable stock.
The perfect recipe for homemade vegetable stock. Onions, celeriac, potato, carrots, mushrooms and butternut squash are simmered together to create this wonderful stock.
This stock creates a rich, earthy base for any soup. I like it for creamy potato soup. Making it in the pressure cooker really cuts down on the time.
This light stock is suitable for vegetarian dishes and for fish, poultry or meat recipes when a delicate flavour is required.
Lots of flavour in this really simple potato soup made with mushroom stock. Everyone loves it - adults and children: my two year old slurps it up! You could add mushrooms to the soup as well, but I am cooking for children.
This stock is excellent in meat soups and casseroles, and is ideal for hearty vegetarian recipes. It is easy to prepare and can be stored in the refrigerator for several days for use in a variety of dishes.