How To Make Vegetable Stock
Vegetable stock is an enormously versatile tool to have in your cooking arsenal — it can be used to create risotto, stews, soups and more. It’s nutritious, delicious and, best of all, it requires very little effort and just a few ingredients to whip up. The general rule for vegetable stock is “less is more” — that is, unless you’re talking about time. To create a truly comforting bowl of stock, all you really need is to give it the time to simmer away on the stove.
Once cooked, vegetable stock can be used right away, stored in the fridge for a few days or popped into the freezer for a rainy day. Try our simple vegetable stock recipe made from produce you might already have in your fridge and pantry.
Homemade Vegetable Stock
Ingredients
2 litres water
150g celery
200g carrot
200g white onion
150g tomato
Salt and pepper, to taste
Directions
Rinse and roughly chop the celery and carrots before placing in a large pot.
Cut tomato and onion in half and place in pot.
Pour water into the pot and bring to the boil.
Simmer for approximately one hour.
Season with salt and pepper to taste.
Strain before use.
Note: You can add a variety of vegetables into your stock including swedes, parsnips and parsley. You can even keep your vegetable scraps (carrot and potato peels, tomato tops and onion ends) in a container in the freezer and use them in your stock. You’ll need approximately 700g of vegetable scraps to get started.