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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.

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