Vegetable Stock

Vegetable Stock


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A good vegetable stock is essential for the best vegetable soups. This is a very simple recipe that also freezes very well.


Makes: 3 litres stock

  • 4 large carrots, cut into chunks
  • 3 stalks celery, cut into chunks
  • 1 large onion, halved
  • 1 bouquet garni

Preparation:5min  ›  Cook:4hours  ›  Ready in:4hours5min 

  1. Add the vegetables to a stock pot and fill with water. Place over high heat.
  2. Once boiling, reduce heat to a low simmer. Skim any foam that forms or it will have a bitter taste. Skim regularly, at least once per hour. Simmer at least 4 hours and up to 10 - the stock is best when reduced by at least a third.
  3. Remove the bouquet garni. Strain the stock.

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