Homemade vegetable stock

Homemade vegetable stock
Homemade vegetable stock

Would you judge me if I told you that I ate half a stuffed crust pizza, a tube of Smarties and three Percy Pigs for breakfast? Perhaps let’s not go there then, but suffice to say, I feel disgusting – diet starts tomorrow.

So in a bid to absolve myself, I made this hearty vegetable stock that I could drink to cleanse my junk-food-laden soul – or simply to make a delicious soup that I will share with you next week. I’m sure you’re on tenterhooks.

Homemade vegetable stock
Makes 1 litres / Hands on time 15 / Total time 1 hr 30 mins / V Vn Gf Df  
You’ll need: A large pot with a lid
1 tbs rapeseed oil
3 garlic cloves, bashed
3 carrots, peeled and roughly chopped
3 onions, peeled and roughly chopped
5 sticks of celery, roughly chopped
1 large leek, roughly chopped
4 sprigs rosemary
1 small bunch of thyme
1 Bay leaf
2 tsp salt flakes
1 tsp black peppercorns
2 litres boiling water


Tip: Bear in mind that you will be left with half the amount of stock than water you put in. If you wish to make more than one litre consider doubling the recipe.


Method
1. Peel and roughly chop the carrots, onions, celery and leek. Using the flat part of a knife, apply pressure to the garlic cloves until they split open (no need to chop them). Add a tbs of rapeseed oil to a large pot with a lid and set over a medium heat. Add the chopped vegetables along with the salt before giving a stir and covering with the lid. Leave to sweat for 15 minutes, stirring occasionally.
2. Once softened, add 2 litres of boiling water straight from a kettle, turn up the heat and bring to a boil. Turn down the heat to a simmer and add the rosemary, thyme, peppercorns and bayleaf. Simmer away for one hour.
3. Carefully strain the stock through a sieve into a large bowl and use immediately or allow to cool and freeze to use another day.

Homemade vegetable stock
Homemade vegetable stock

If you’ve had a go at making my vegetable stock or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


V– Vegetarian   Vn– Vegan    Gf– Gluten free    Df– Dairy free
❄ Suitable for home freezing once cooled. Consume within 3 months.



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