Winter veg stock recipe image

Print Winter veg stock

For soups, vegetable stews and risottos.

Ingredients

  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 2 large onions, roughly chopped
  • 1 large leek, roughly chopped
  • 2 large carrots, roughly chopped
  • 3 sticks celery, chopped
  • A bouquet garni: 3 bay leaves, a bunch of parsley stalks & a few thyme stalks, tied together tightly with string (white string, not Bridget Jones blue!)
  • 10 whole black peppercorns

Method

  1. Heat the oil in a large saucepan or stock pot. Add the veg and cook on a very low heat, stirring now and then for 20-30 minutes, until the veg has a caramelised colour.
  2. Add the bouquet garni, peppercorns and 2 litres cold water.
  3. Bring to a bare simmer and cook, partially covered with a lid, for 1 hour, skimming off any scum from time to time.
  4. Strain. Leave to cool, skim again, then chill or freeze in batches.
  5. You could boil it down for a stronger flavour.
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