Vegetable stock

Vegetable stock

By
From
Feel Good Food
Makes
4 cups
Photographer
Chris Chen

Make your own stock and you’ll never go back to the bland supermarket varieties. To add some sweetness, include diced pumpkin or corn kernels. For something a little more robust, add winter herbs, such as thyme or rosemary, or a few garlic cloves.

Ingredients

Quantity Ingredient
1 onion or leek, cut into wedges or sliced
1 carrot, unpeeled, roughly chopped
3 celery stalks, diced
1 bay leaf
5 flat-leaf parsley stems

Method

  1. Bring the ingredients with 5 cups water to the boil in a heavy-based saucepan over high heat. Reduce the heat to medium and simmer for 30 minutes. Strain and allow to cool before you refrigerate and use as needed. This stock will keep in the fridge for 3–4 days, or in the freezer for up to 3 months.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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