Vegetable stock
Perfect for soups, broths & risottos. You can use vegetable bouillon powder instead but this is a great way of using up odd bits & pieces of vegetables you may have sitting in your fridge & I believe makes your soups & risottos taste better!
INGREDIENTS
Makes 3 litres
2 onions roughly chopped
2 carrots peeled & chopped
1 fennel roughly chopped
2 leeks washed & chopped
4 sticks of celery
6 garlic cloves, no need to peel
handful of fresh parsley
3 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 bay leaves
teaspoon of black pepper corns
2 tsp salt
2 tablespoons olive oil
You can skip some of the vegetables or herbs if you don’t have them or substitute.
Put all the vegetables but not the herbs in a large pan with olive oil. Gently fry until the vegetables are all soft. Add fresh herbs, bay leaves and seasoning. Add 4 litres of water, bring to a boil and simmer for 2 hours.
Allow to cool, strain through a fine sieve and store in the fridge for up to a week or divide into soup bags and freeze.
Approximate cost £2.50
