Vegetable Stock

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A simple and versatile method for making a vegetable stock that can be used in a wide variety of dishes.


Preparation Time: 10 minutes
Cooking Time: 2 hours
Serves: of stock


  1. Peel the onion and carrot and chop them with the celery into 3cm pieces.
  2. Remove the root and the green of the leek and chop it into 3cm pieces. Chop the mushrooms into quarters.
    the ingredients
  3. Put all the ingredients in a large pot with the water and bring it to the boil.
    adding the water
  4. When it starts to boil, turn it down to a low heat and simmer gently for 2 hours.
  5. Using a fine sieve, strain the liquid into a bowl, discarding all the vegetables and herbs.
  6. Allow the stock to cool naturally and use as required.
    the finished stock
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 4 days in advance.
Will leftovers be nice? Yes, for up to 4 days.


- When simmering the stock, make sure the heat is very low, there should be hardly any bubbles breaking the surface. Boiling the stock will result in it becoming bitter and cloudy.

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