Homemade Vegetable Stock
A rich and flavorful homemade vegetable stock, perfect as a base for soups, stews, and sauces. Made with fresh vegetables and aromatic herbs.
Equipment
- Large pot
- Knife
- Wooden spoon
- Fine sieve or cheesecloth
Ingredients
- 1 tbsp olive oil
- 2 onions roughly chopped
- 2 leek tops roughly chopped
- 4 carrots roughly chopped
- 2 celery sticks thickly sliced
- 100 g mushrooms sliced
- 4 tomatoes roughly chopped
- Small bunch of mixed herbs e.g., parsley, thyme, bay leaf
- ½ tsp black peppercorns roughly crushed
- ¼ tsp salt
- 1.8 litres cold water
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions, leek tops, carrots, celery, and mushrooms.
- Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add the tomatoes, mixed herbs, crushed black peppercorns, and salt.
- Pour in the cold water and bring to a gentle boil.
- Reduce the heat and let simmer uncovered for about 60 minutes.
- Strain the stock through a fine sieve or cheesecloth into a clean container.
- Discard the vegetables and let the stock cool before storing.
Notes & Wine Advice
Serving Tip:
Use as a base for soups, risottos, and stews, or freeze in portions for later use.
Nutrition values
Calories: 40 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 1 g | Sugar: 5 g