Vegetable Stock

I like to use vegetable stock to add depth to soups, risottos, stews and quinoa.



2 onions, quartered

2-3 leeks, just the green parts

3 celery sticks, roughly chopped

3 large carrots, roughly chopped

1 handful of parsley stalks

6 black peppercorns

4 pints of cold water


a small white turnip

4 oz of mushrooms or mushroom stalks

Put all the ingredients into a saucepan and cover with cold water. Bring to the boil. Simmer for 1-2 hours. Do not add salt. Strain through a sieve and leave to cool before storing in the fridge or freezer. 

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