Vegetable stock

Vegetable stock

By
From
V is for Vegan
Makes
2 litres

Excellent stock can be eaten without anything else, as a pure essence of vegetable clear soup. It becomes a broth when other elements are included such as solid vegetables, rice, pasta or beans. You could start a couple of days beforehand with a bowl for scraps of other meals to use in your stock.

Ingredients

Quantity Ingredient
2-3 tablespoons olive oil
1-2 large onions, unpeeled, chopped
450g carrots, washed but unpeeled, chopped
450g celery, chopped
3 garlic cloves, peeled
1 bay leaf
10 black peppercorns
2.5 litres water
2 teaspoons sea salt
50ml soy, tamari or maggi liquid seasoning or braggs liquid aminos
or 1 tablespoon marmite
any vegetable scraps from other meals, (such as leeks, mushrooms, peppers, turnips, greens, courgettes, fennel and celery leaves – just no starchy vegetables)
parsley, including stems

Method

  1. Put the oil, onions, carrots and celery in a large, heavy-bottomed saucepan over a medium heat and sauté them briefly. Then add the garlic, bay, black peppercorns and water. Cook for an hour and then add the salt and soy or other sauce and the parsley. Simmer for another 30 minutes.
  2. Using a chinois (a special conical, fine-meshed sieve) or a sieve lined with a piece of muslin, strain the stock into another large pan or a jug. Squeeze the muslin to get the remaining vegetable juice into the stock (or press the vegetables down in the chinois using the back of a small ladle).
  3. Leave the strained stock to cool, then either freeze or keep in the fridge for up to 3 days. If you want to keep it for longer, boil it up again after a couple of days, adding more vegetables. In the old days, a pot of stock would be kept constantly on the go and, as it reduced, more would be added.
Tags:
Vegan
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