Homemade vegetable stock

Serves: Makes 2 litres
Prep: 15
Cook: 25

Ingredients

  • 1 leek, washed, thickly sliced
  • 1 large carrot, peeled, thickly sliced
  • 2 celery stalks, thickly sliced, plus leaves
  • 2 onions, peeled, roughly chopped
  • 100g mushrooms, brushed, quartered
  • 1 medium potato, thickly sliced
  • 1 tomato, quartered
  • 3 parsley leaves and stalks
  • 2 bay leaves
  • 4 sprigs thyme
  • 4 tbs Marmite

Method

  1. Step 1

    Put all the vegetables and herbs into a large pan. Mix the Marmite™ into 1.5 litres warm water, and then add to the pot. Bring to the boil, then lower the heat, cover with a lid, and simmer very gently for 30-35 minutes.

  2. Step 2

    Strain the stock through a sieve, pressing the ingredients well against the sides of the sieve to extract all the liquid.

  3. Step 3

    Use where needed in risotto, soup or lentil stew. If not needing immediately, leave to cool completely, then chill in a covered container. Will keep for 3 days in the fridge.

Tips

  • Use vegetable trimmings leftover from dinner preparations and freeze in a large bag. Use these in a stock pot.
  • Any vegetables can be used to make stock, especially if they are a bit dehydrated from too long in the fridge.

Featured recipes

Satay veggie pies

Zucchini and corn frittata

Peanut Butter Victoria Sponge