Riverford Wicked Leeks
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A quick, rich vegetable stock. A decent homemade stock really improves any soup, stew, risotto or sauce. There's no need to be exact with your veg – use up what's left in your fridge. Make a large batch and freeze, ready for use in soups and stews. It will keep for up to a month in the freezer.


Quick ideas  


  • 2 onions, roughly chopped
  • 1 leek, cleaned & roughly chopped
  • 3 celery stalks, chopped
  • 3 carrots, cleaned & roughly chopped
  • 1 garlic clove, crushed or finely chopped
  • 1 bouquet garni
  • A few black peppercorns


  1. In a large pan, add all the ingredients and bring to the boil. Skim any froth off the top
  2. Reduce the heat to a bare simmer, and cook for 30-45 minutes.
  3. Remove from the heat, strain through a sieve and leave the liquid to cool.

Cooks notes

To add to the stock, make your own bouquet garni by tying a bunch of fresh thyme, parsley and bay leaf together with twine or uncoloured string. Or make a dried version by putting dried herbs in piece of cheesecloth and tying with string to seal.
want to cook with fresh ingredients? try one of our award winning veg boxes