This basic vegetable stock recipe can be created and used straight away, kept in the fridge for a few days, or frozen for another time, it’s easy and can be a great way of using up leftover vegetables:-
- 1-2 Carrots
- 1 Whole Onion (skin on is fine)
- 4 sticks of celery or the bulb end
- a handful of mushrooms
- 2 bay leaves
- 1 Sprig of Thyme
- 1 handful of parsley
- Wash (making sure all dirt is removed) and roughly chop your ingredients (skins can be kept on)
- Place in a large saucepan or stock/soup pot
- Cover with water so that the vegetables are covered by about 1 inch of water and can easily be stirred.
- Put on a medium heat and once getting to boiling point, reduce to a simmer and simmer for about 1 hour stirring occasionally.
- Turn off the heat, strain and you have your stock.
If not reusing straight away remember to cool before putting in an air tight container. It will keep in the fridge for up to 1 week and can be frozen for up to 3 months.
For a lighter flavour you can add more water or less for a more concentrated stock.
You do not need to add Salt or Pepper, this is best leaving till you make your soup, or use it in other cooking.
Another good way of creating stock is keeping a container in the freezer for leftover bits of veg that you haven’t used and once you have enough for stock, create the stock.
It is fine to use vegetables that are passed their best but do not use mouldy vegetables.
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Click on the links below to see some of my favourite soup recipes.