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Ingredients
- 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
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
- Easy
- 10 min
- 45 min
- 10 min
- 3 steps
- 11 Ingredients
- Easy
- 3 steps
- 11 Ingredients
- 10 min
- 45 min
- 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
![Make stock]( "Make stock")
-
Discard vegetables
- Cool completely, strain with a strainer, discard vegetables.
![Discard vegetables]( "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.
Ingredients
- 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
Nutrition
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