Back to Basics: Vegetable Stock
A good stock makes all the difference to your homemade soups etc and they're a wonderful way to use up any leftover vegetables you have lying about. You can make a flavoursome vegetable stock with just about any variation of veggies, so do experiment with what you have and see what you like. The recipe below is what I mainly use and always turns out great.
Makes about 2 litres
- 3 tomatoes, roughly chopped
- 3 carrots, unpeeled & roughly chopped
- 4 or 5 mushrooms or 2 flat mushrooms, unpeeled & roughly chopped
- 3 celery sticks, roughly chopped
- 3 cloves of garlic, peeled & crushed or finely chopped
- handful of fresh parsley
- 1 tsp black peppercorns
- 2 bay leaves
1. Place all of the ingredients into a large, deep pan. Add 2 litres of cold water and bring to the boil. Reduce to a simmer and then cook on a low heat for around 2 hours. You can add more water as needed.
2. Pour the vegetable stock through a sieve into a large bowl, pressing the vegetables in order to extract as much excess liquid as possible.
If not using straight away, allow the stock to cool for about 30 mins. Once its properly cooled, you can either store it in a container in the fridge for up to 3 days or freeze it where it'll keep for up to 4 months.
Once you've tried a homemade vegetable stock like this, you'll never go back to using those dusty old stock cubes ever again!