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