Menu

Simple & basic vegetable stock

Prep 10 min - Cook 60 min / 1L / 1.7pt stock approx. / Photographer – Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

Making vegetable stock is easy and you can use a variety of vegetables to your taste.  We have found that the combinations listed in our vegetable stock give a nice flavour to any recipe.  If you don’t have all the ingredients on hand you could substitute others or increase the volume on some of the other vegetables you do have. 

Ingredients

  • 2 carrots – peeled, rinsed, quartered, diced
  • 2 celery sticks – washed, stringed, halved, diced
  • 1 zucchini – washed, halved, diced
  • 1 small sweet potato – peeled, rinsed, halved, diced
  • 1 onion – peeled, rinsed, diced
  • 2 cloves garlic – peeled, rinsed, crushed
  • 1 bunch parsley – washed
  • 2 bay leaves
  • 2.25L / 4pt water

Check All / Uncheck All

Directions

  1. Prepare vegetables.
  2. Add vegetables and water to a large pot and bring to the boil.
  3. Simmer on a low to medium heat uncovered for 1 hour.
  4. Stock should reduce to approximately 1 litre / 1.7 pints.
  5. Separate vegetables from stock by straining. 
  6. Use stock as required.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Gourmet frittata with cherry tomatoes & goat cheese

Frittata with goat cheese adds a tang that makes it more flavoursome and definitely more interesting. Depending on the type of goat’s cheese you use the taste will vary …

Chilli baby octopus in red sauce

Baby octopus slow cooked with onion, garlic, chilli and red sauce makes a very simple & tasty meal. Variations of this dish are cooked in many regions of Italy. Make sure to include your favourite crusty bread…

Easy quinoa tabouli

Traditional tabouli is made with Bulgar and served as part of a mezze (selection of dishes served with drinks or as starters to a main). We use tabouli as an addition to lunch or dinner in wraps…

Herb penne with bocconcini, chargrilled capsicum & olives

A quick and easy dish that can be eaten warm or cold as a pasta salad. We generally like to eat the dish warm in winter and cool in summer. We have used baby bocconcini in the recipe but you…

Comforting chicken soup

What is it about chicken soup that seems to help us when we are feeling not so well? It simply soothes and comforts. This soup is made with homemade vegetable stock and combined with a simple…