Vegetable stock

A sensational stock is the base that will make your soup, stew, or risotto stand out from the bland crowd. Surprisingly quick and easy to make, this recipe packs a much denser flavour punch than shop-bought stock.

You can use your stock immediately, or store it in meal-sized portions for future use. It keeps well in jars or bottles in the fridge for up to two days. Alternatively you can freeze your stock in small plastic containers or ice cube trays for up to a month.

Flavour: Salty & savoury

Makes: 1 litre

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 large carrot or two medium carrots
  • 1 stick celery
  • 1 medium potato or two small potatoes
  • 1 medium tomato
  • half teaspoon salt
  • Black pepper to taste
  • 8 cups water

Optional extras:

  • Bayleaves – just one or two is plenty
  • A generous sprinkle of your favourite herbs (I like to use sage, thyme and oregano)
  • Finely sliced sundried tomatoes (these are very flavourful, so only two or three is enough)

Utentsils:

  • Medium or large size saucepan or stock pot
  • 1-litre jug
  • Sieve

Directions:

  1. Finely chop onions and set aside
  2. Finely mince garlic and set aside
  3. Chop all vegetables into small pieces to ensure you expose as much surface area as possible
  4. Heat the olive oil in your saucepan or stock pot, and gently fry the onions until they are translucent and starting to develop a light golden colour
  5. Add the garlic to the onions and stir well, reduce the heat and continue cooking for one minute
  6. Add the carrots and celery, stir well, and continue cooking for two minutes
  7. Add the potatoes, salt, pepper, and any additional flavourings you want to use, stir well, and continue cooking for two minutes
  8. Add the tomatoes, stir well, and continue cooking for two minutes
  9. Add all of the water to the vegetables, bring to the boil, and simmer for approximately 30 minutes or until all vegetables are tender and break easily then stabbed with a fork
  10. Take your stock mixture off the heat, and strain through a sieve into your 1-litre jug – press down on the vegetables with a wooden spoon to squeeze out as much of the moisture as possible
  11. Your finished product will be a deliciously complex jug of vegetable stock that will brighten up the dullest of dishes

4 thoughts on “Vegetable stock

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