Vegetable Stock

Perfect for soups and stews!

30 Minutes

Serves 4

What you'll need…

  • 2-3 Onions
  • 3-4 Carrots
  • 3-4 Celery stalks
  • 1 Garlic clove
  • 1 Tablespoon oil
  • 1-2 Bay leaves
  • Sprig of thyme/parsley
  • A few black peppercorns
  • 1/2 Small glass of white wine
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The method

1

Coarsely grate the carrots, onions, celery and garlic. Heat some oil over a medium heat in a large pot. Add in the grated veg, herbs and peppercorns.

2

Sauté for around 5 minutes, ensuring you keep stirring, or until the veg have softened slightly.

3

Add in the wine and 1.75 litres of boiling water. Bring to the boil and allow to simmer, don't cover with a lid.

4

Allow to simmer for 10-15 minutes, then strain and store your stock in the fridge or freezer ready to use!

Recipe from River Cottage

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