7-8 cups
2 –2.5 L water
4 tbsp olive oil
2 large onions
1 bulb of garlic
2 large carrots
3 celery stalks (include leaves)
3 leeks (the green parts)
6 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 tsp black peppercorns

Recipe Courtesy of
Asian Food Network

Vegetable Stock

Made simply of vegetables, herbs and water, this homemade vegetable stock is a must-have in your fridge or freezer! Not only does it make good use of leftover vegetable scraps or vegetables on the turn and saves you from buying cubed stock, it is an incredible base for a tasty soup, stews and sauces. The best news? It can be kept in the freezer for up to three months

Difficulty: Easy

Preparation: 10 min
Cook: 45 min
Clean up: 10 min

Steps: 3 steps
11 Ingredients

Difficulty: Easy
Steps: 3 steps
11 Ingredients

Preparation: 10 min
Cook: 45 min
Clean up: 10 min

Instructions

Chop vegetables
- Cut the onions and garlic into halves (do not need to peel them).
- Coarsely chop the carrots, celery stalks and leeks into chunks.

Make stock
- Heat oil in big pot.
- Add all the vegetables into pot.
- Cook over medium heat for 5 –8 mins and stir frequently.
- Add water and bring to a boil.
- Lower heat and simmer(uncovered), for 45mins.
- Stir every 5 –10 mins

Discard vegetables
- Cool completely, strain with a strainer, discard vegetables.

Arrange and Serve

Store in containers. Less water means that your stock will be more concentrated. Refrigerate thestock in an airtight container for up to 1 week. Freeze for up to 3 months.

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Name: Vegetable Stock
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H45M0S
Total time: P0Y0M0D0H55M0S
Yield: 7-8 cups
Cuisine: Asian
Ingredients: 2 –2.5 L water; 4 tbsp olive oil; 2 large onions; 1 bulb of garlic; 2 large carrots; 3 celery stalks (include leaves); 3 leeks (the green parts); 6 sprigs fresh parsley; 6 sprigs fresh thyme; 2 bay leaves; 1 tsp black peppercorns