Basic Vegetable Stock

This inexpensive but quick and tasty stock is made from uncooked vegetables. It is so easy to make and will ensure you always have delicious base for soups, risottos and sauces to hand.

By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients

  • Outer leaves of cabbage
  • Lettuce and other greens
  • Cauliflower stalks
  • Peelings from carrots, leeks, onions, garlic (in moderation)
  • Parsnips
  • Herbs such as parsley, thyme and bay leaf
  • 1 teaspoon black pepper

Instructions

  1. Chop the trimmings roughly, put them in a pan and cover with water.
  2. Add the herbs and black pepper.
  3. Cover with a lid and simmer the stock over a low heat for about 20 minutes.
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