Vegetables Stock Recipe

Vegetables Stock Recipe

  - Vegetables Stock cubes usually contains high levels of salt and low levels of nutrients.  Making you own vegetables stock is very easy and if you make it in large batches you can freeze it for later use.  You can use your vegetables stock as the basis for a delicious soup - serve it with a whole grain grain roll - or as the basis of a nourishing stew.

Vegetables Stock Ingredients

• 3 large carrots, scrubbed but not peeled, coarsely chopped

• 1 turnip, coarsely chopped

• 2 onions coarsely chopped

• 2 leeks, coarsely chopped

• 4 ribs of celery, including tops, coarsely chopped

• coarsely chopped trimming from cauliflower, spinach, broccoli or any other vegetables as long as they are fresh and clean.

• 1 cup of any dried beans, having bean soaked overnight; or use barley or rice

• 2 tbsp of olive oil

• 1 bouquet garni, which included 3 springs parsley, 1 spring thyme and 1 bay leaf

• 1 tbsp peppercorns

• approx 3 liters of cold water to 1 kg of vegetables.

Preparation Method For Vegetables Stock

To prepare the vegetables stock warm the olive oil in a stock pot, add the vegetables and simmer, stirring continuously for 15  minutes until they start to colour slightly.  Then add the water and the other ingredients and bring to simmering point.

Simmer the vegetables stock at least 2 hours, adding more water if necessary.  Then strain through cheesecloth or use a non-metallic colander.  Use or freeze as required

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